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Salata de vinete (Eggplant Salad)
Romanian Eggplant Salad |
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2 big eggplants
1 onion, to taste
3-4 Tbls. oil
Pinch of pepper (optional)
salt
green pepper
tomatoes
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Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain. Chop with a wooden or glass chopper, place in a bowl and then mix, using a wooden spoon, with a little oil at a time until it whitens and becomes foamy. Add finely chopped onions (to taste), pepper, and salt. Place in a salad bowl or on a plate and garnish with tomato slices and rounds of green pepper.
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| Recipe Origin: Romania |
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Submitted by: |
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Simona Georgescu
Romania |
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| This recipe has been viewed 18152 times. |
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