Roumanian eggplant spread

1 servings

Ingredients

Quantity Ingredient
1 large Eggplant (about 1 1/2 lbs,)
2 tablespoons Vegetable oil
1 tablespoon Minced onion
Sea salt to taste

Directions

1. Place whole eggplant over the open flame of a gas burner or a charcoal

fire. When it is lightly charred on one side, turn it over and continue

charring until it is mushy right through..

2. Make 3 vertical slashes in the skin and cut through from the stalk to

the tip. Set the eggplant in a sloping position for about 15 minutes so

that the bitter brown juice seeps out.

3. Scrape the flesh from the charred skin and discard about ½ of the seeds attached to the fleshy center of the eggplant. Discard the skin.

4. Chop the flesh fine until it is almost reduced to a pulp-but-it must

have texture and not be too smooth; stir in the rest of the ingredients.

5. Set aside to season for about ½ hour and serve at room temperature

with melba toast or matzos.

Mary Riemerman

Submitted By MARY RIEMERMAN On 02-10-95

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