Gourmet European Recipes

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Eggplant Salad

 

 Eggplant salad is a traditional appetizer in the romanian cuisine, and it is very similar with the popular baba ghanoush spread. It can be presented at the dinner table in a bowl, to be served as a spread on a slice of bread, or more elegantly, it can be used as a filling for stuffed tomatoes.

Eggplant Salad

Stuffed tomatoes with eggplant salad

Eggplant salad recipe - a version of baba ghanoush spread


Cooking time: about 1 hour 20 minutes ( roasting: 40-45 minutes, straining 30 minutes, preparing the salad: 10 minutes)

 Makes: 6-8 servings

Ingredients:

  • 4 middle sized eggplants
  • 4-5 tablespoons olive oil 
  • 1 medium onion 
  • 1 teaspoon lemon juice 
  •  salt

Preparation

  1. Dress a large baking sheet with aluminum foil. (This will greatly help with the cleaning process).
  2. Preheat the oven at 500 F and roast the eggplants for about 40-45 minutes turning periodically such that all sides become roasted black.
  3. Peel the eggplants while they are still warm, then drain using a strainer for at least half an hour.
  4. Mash the strained eggplants with a mixer and continue mixing while adding the olive oil one tablespoon at a time.
  5. Chop the onion very finely or grated into a paste (you can use a food chopper on a finest setting).
  6. Add the onion into the mix, and season with salt and lemon (taste and adjust the seasoning). Note that adding a bit more salt always enhances all the other flavors.
  7. Serve in a serving bowl. You can decorate with olives, and thin slices of tomatoes or red pepper.

Stuffed tomatoes with eggplant salad recipe  

 
Select about 12 medium small tomatoes. Cut the top of the tomatoes forming a little hat. Remove the core with a teaspoon and stuff the tomatoes with the eggplant salad. Add the little tomato hats on top of the eggplant salad spread. Put the stuffed tomatoes on a nice serving plate.

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