Eggplant salad Recipe
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Ingredients
- 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
- salt, pepper
- 100ml, sunflower oil
- patience
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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)
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len saysthanks, one of my favorites, a cold salad for a warm summer day.
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thisiscarene sayslooking good!
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mmmmm healthy and sounds delicious! thanks for the recipe!