Romanian roasted eggplant salad

Name: Romanian roasted eggplant salad
Ingredients: 1 kg eggplants; 1 medium onion (150 g); 100 ml oil; 1 teaspoon salt

Season - Romanian roasted eggplant salad by Xenia D. - Recipia

Romanian roasted eggplant salad comes together as you gradually work in the oil, and the roasted flesh stays soft, with fine little pieces. Raw onion keeps its distinct bite, and chopping it finely spreads it evenly through the soft flesh without turning everything into a smooth paste. I prefer to leave a few larger pieces of eggplant in the salad. Prep: 15 minutes. Cook: 45 minutes. Rest: 20 minutes. Total time: 80 minutes. Servings: 4. About 280 kcal and 3 g protein per serving.

Ingredients

1 kg eggplants
1 medium onion (150 g)
100 ml oil
1 teaspoon salt

Preparation

1. Heat the oven to 220°C. Arrange the whole eggplants on a baking tray and roast for 45 minutes, turning them halfway through, until the skin is blackened in places and the flesh is soft. 2. Leave the eggplants to cool for 20 minutes, then peel and finely chop them. 3. Put the eggplants in a bowl and gradually work in 100 ml oil and 1 teaspoon salt. 4. Finely chop the onion and stir it into the salad.

Notes

The salad keeps for up to 3 days in a sealed container in the fridge. Choose firm eggplants with glossy skin and no soft spots; ones of a similar size will roast in about the same time. Very large, ripe eggplants often have more seeds, and the flesh can turn out watery. If the flesh seems watery after chopping, leave it in a sieve for a few minutes before adding the oil. Serve on toast with sliced tomatoes. It’s handy to roast the eggplants ahead of time and mix in the onion close to serving; if you’re making a larger quantity, roast them in batches without crowding the tray. Red onion can replace regular onion in the same quantity, 150 g.