John Myers
Ingredients for 1 servings:
- 6 large eggplants
- 1 onion(s)
- 250 ml oil, neutral
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Peel the onion and chop finely. Grill the eggplants in a griddle pan or in the oven at high heat until the skin is blackened all over. Let cool and then peel off the skin. Finely chop the flesh using a non-metallic cleaver, such as a wooden knife, and place it in a mixing bowl. Add a little oil and stir vigorously with a wooden spoon. Gradually add the oil in a thin stream, stirring vigorously, until the purée becomes creamy. Stir in the onions and season with salt and pepper. If too much oil is used, it will no longer bind and will float to the surface. Absorb excess oil with a piece of kitchen paper. Garnish with halved cherry tomatoes, if desired. 1 serving is enough for a medium salad bowl. It is served with white bread in Romania. The whole salad has approximately 2635 kcal.
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