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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is essential for any party in Romania. Serve it with sliced bread or crackers as part of a buffet. Be creative with garnishing. I like to use tomato roses and sliced hard boiled egg. Ingredients:
3 medium sized eggplants |
1/4 cup sunflower oil |
1 small onion, minced |
1 garlic clove, minced |
1/2 cup mayonnaise |
salt and pepper |
chopped tomato, for garnish |
hard-boiled egg (to garnish) |
Directions:
1. Poke the eggplants with a fork and roast them. You can either roast them in a 350 oven for about 40 minutes or cook them directly over a medium gas flame until the skins blister and char.
2. Remove the skin from the eggplants, discard any bitter juices, and chop finely with a knife until it resembles a paste.
3. In a large bowl combine the chopped eggplant with the oil, mayonnaise, onion and garlic, salt and pepper.
4. Smooth the top and decorate creatively with veggies, pickles, hard boiled eggs - .
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