Sunday, July 13, 2008
1 kg of eggplants: not to large, with uniform coloring and texture. You should expect to have about 40% of salad from the eggplants because a lot it's lost so usually you want to cook at least 2-3 kg in order to minimize the effort.
1 large onion
100ml, sunflower oil
How to make Eggplant salad
This is a romanian eggplant salad, salată de vinete.
use a fork to pierce the eggplants to avoid eggplant explosion
grill the eggplants until they are soft and liquid is emerging when checking the crust (10 - 15 mins)
leave them to cool down until they can be handled
peal the crust. This should be easy if they are cooked and cold enough but requires some patience
put the eggplants on a plate and wait 10 minutes to let out all liquid
cut the onion in very small pieces
mix the eggplants with onions and the sunflower oil until it's a paste
cool down and serve on sliced bread and with tomatos salad
Extra: cooked green peppers (cook them the same as the eggplants and peal the skin afterword)