Eggplant Dip Salad
Mis à jour : juil. 16
This traditional Romanian eggplant dip is a delicious summer salad that can be served on a fresh piece of bread, with fresh tomatoes or feta cheese.
Yield : 6-8 servings
Preparation time : 20 minutes
Cooking time : 45 minutes
Additional time : 30 minutes
3-4 tablespoons of Sunflower Oil
2 tablespoons of vinegar (adjust to taste)
Phase 1 : Cooking the eggplants
Grill the eggplants to a medium, low to low temperature for about 45 minutes.
Occasionally, slightly pierce them here and there and turn them regularly.
Make sure not to burn your eggplant on the outside, so it is well cooked on the inside.
Phase 2 : Preparing the salad
Let them cool and very carefully remove the skin. Leave the eggplants in a strainer to dry for about an hour.
Place the well strained eggplants on a wood board and start chopping, preferably with a traditional chopper.
In a bowl, mix well eggplants, salt, sunflower oil, vinegar and chopped onion.
Decorate with parsley and serve on a fresh piece of bread topped with tomatoes, feta or both.