Vinete Romanina Egplant Aubergine Salad |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Vegan eggplant salad take is a great snack on toast or veggies. I recently became allergic to onions, so I sub out de-veined celery for the crunch. Using metal utensils will affect the color, so use only wood utensils and ceramic bowls. Ingredients:
2 large eggplants |
1 small onion, finely grated (substitute de-veined celery) |
1 teaspoon lemon juice |
1/4 cup olive oil |
salt and pepper to taste |
Directions:
1. Roast eggplants on the grill or bake in the oven at 400. It is done when it pops , about 1 hour. The skin of the aubergines will be darker and a bit wrinkled
2. Let then cool and scrape the purple skin off and discard.
3. Mash eggplant well with a wooden spoon and salt. Place into a sieve with a heavy bowl on top, making sure to put a bowl underneath. Let sit for 2 to 4 hours. The salt will draw out the excess water.
4. Mix grated onions with one teaspoon of olive oil. and add to mashed eggplant.
5. Add remaining oil to eggplant slowly, stirring constantly.
6. Add lemon juice and mix well.
7. Serve as an appetizer on crackers, bread rounds, hollowed out tomatoes or raw peppers.
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