Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vana |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This was a recipe that my paternal grandmother brought with her from Romania. This is a recipe that you either like or don't like. I have always loved this recipe. Ingredients:
2 medium eggplants |
2 medium onions (chopped) |
2 tablespoons extra virgin olive oil |
2 teaspoons salt |
1 teaspoon ground black pepper |
10 slices white bread or 10 slices pita bread |
Directions:
1. Preheat oven to 325 degrees.
2. Wrap the eggplants in aluminum foil and place onto baking sheet.
3. Bake until soft and the skin is charred, about 1 hour.
4. Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
5. Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
6. Mix well with a fork.
7. Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.
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