Romanian Eggplant Spread (salata De Vinate)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs eggplants
• 1/2 cup mayonnaise
• 1 small onion, very finely diced
• salt, to taste
• sliced tomato, for garnish

Recipe

• 1 place eggplant over open flame (gas stove or grill).
• 2 carefully turn to ensure all the skin on eggplants are completely charred. they will look black and be very limp and soft from end to end.
• 3 immediately remove charred skin by placing them under cool running water. pick off as many of the burnt bits as possible.
• 4 place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. allow moisture to drain off for at least 10 minutes.
• 5 place eggplant on a non-metal surface (wood is best) and chop with a wood (or plastic) chopping knife until it is pretty much pureed. in romania every kitchen has a special wooden knife specifically for this purpose. i have used my hard plastic bread dough tool. do not use metal it will react with the eggplant and give it a funky flavor.
• 6 place into a non-metal bowl and blend in mayonnaise and onion with a non-metal utensil until you have a smooth mixture.
• 7 serve on crusty bread with a slice of ripe tomato on top.