Cookbook:Roasted Eggplant

| Cuisine of Romania

Ingredients

 * Eggplant
 * Oil
 * 1 medium onion, chopped
 * Salt

Equipment

 * Pan
 * Fork
 * Knife
 * Chopping board
 * Bowl

Procedure

 * 1) Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents.
 * 2) Place eggplant in a pan, and broil or roast in a hot oven until the skin is blackened and the flesh is soft. Let cool.
 * 3) Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin.
 * 4) Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper.
 * 5) Transfer the eggplant to a bowl, and mix in ½–1 tbsp oil per whole eggplant used. Mix in the onion, and season to taste with salt.
 * 6) Chill in the fridge until serving.

Notes, tips, and variations

 * It is advisable to use a pan with elevated ridges so that eggplant won't be cooking in its own juices.

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