Romanian chopped eggplant

Yield: 1 Servings

Measure Ingredient
3 Whole eggplants; (up TO 4)
1 small Onion; grated or very finely chopped, (add more if you want)
¼ cup Or so peanut; (or whatever) oil (ditto)
Salt & fresh ground pepper

Roast eggplants in/over moderate heat until they completely collapse. (I do them in the oven; my dad does them on the grill; bet they'd be great in a smoker.)

Scoop flesh into a bowl; break up any remaining lumps with a fork. Add onion, oil, salt & lots of pepper. Chill. Terrific on sour rye or pumpernickel. Some people add chopped tomatoes, but my grandma didn't so I don't.

Posted to bbq-digest Volume 98 Issue 003 by Cathy Loup <celoup@...> on Jan 02, 1998

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