Romanian Roasted Eggplant Spread
Romanian food is more than sarmale and papanasi.
Recipe Summary Romanian Roasted Eggplant Spread
Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.Ingredients | Eggplant Salad Romanian Recipe2 eggplants½ cup canola oil2 tablespoons plain yogurt1 teaspoon salt1 small onion, choppedDirectionsPreheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.You can cook the eggplant on the grill instead of roasting in the oven, if desired.Do not use a blender instead of the electric mixer in step 4.Vegetable oil can be used in place of the canola oil, if needed.Info | Eggplant Salad Romanian Recipeprep:
20 mins
cook:
45 mins
additional:
35 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
TAG : Romanian Roasted Eggplant SpreadFruits and Vegetables, Vegetables, Eggplant,
