Eggplant salad

Ingredients for 4 servings:

• 2 large eggplants
• 2 tbsp vegetable oil, neutral in taste
• ¼ tsp salt
• ½ onion(s), finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Salata de Vinete (from Romania)

Roast the eggplants slowly on their skins on the stovetop or, better yet, in a pan over medium heat without adding any fat, turning constantly, until the inside is cooked and soft and the outer skin is burnt, i.e., hard – it will then be black. Be careful – don’t allow any large soft patches of skin! A sure sign that the eggplants are done is when the skin bursts on certain parts of the fruit and steam escapes. After cooking, place the eggplants diagonally on a wooden board, cut several times at the end, and allow the steam to drain (this releases bitter substances). Let cool. Then remove the stems and peel off the outer skin. Make sure that no burnt skin remains in the flesh. Chop the eggplants on a board until soft, creating a puree. There should be no fibers left. Mix with a little oil, salt, and the finely chopped onion, and season to taste. Served with black bread, olives, tomato pieces, and feta cheese.