Romanian Eggplant Spread (Salata de Vinete)

This dish signifies the beginning of summer for me.  It is simple, fresh and so delicious!  The roasted eggplants are mixed with a little onion, salt and oil.  The taste is out of this world.  I like serving mine with some sliced tomatoes.  Some choose to hole some tomatoes and fill them up with the spread.  However you choose to serve it, it is still delicious.  Enjoy!
-3 large eggplants
-1/4 onion, cut into large chunks
-1 Tbs extra virgin olive oil
-2 tsp salt
Wash and dry eggplants. Poke with a fork all over to prevent them from bursting open and making a big mess.  Place them onto grill and cook until charred on all sides.
Place them in a colander and slice them lengthwise half way.  Let them rest for at least 30 minutes.  This allows the bitter juice to come out of them.

Carefully peel the charred skin.  Place only the flesh of the eggplants into a blender or food processor.  Add the onion, oil and salt.  Mix well.  Season with more salt if desired.
Spread on bread, top with sliced tomatoes, and season with a bit of salt.  Enjoy!


April Blount said…
I remember walking through the streets of Bucuresti and Timisoara smelling roasted eggplant. I love this spread. Thank you for posting the recipe.
Ioana said…
As you well know, it's not the most appetizing looking dish, but it's insanely delicious! And it's super easy to make. Enjoy!