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Writer's picturebrkt-ברקט

Romanian Eggplant Salad

Romanian eggplant salad is an appetizer that was quite popular when I was young. My aunt used to make this as her contribution to our holiday meals. The salad is really a dip and sits nicely beside chopped liver on the "Befores" or "Forespeisen" table.


Many dishes from my childhood had names like "Austrian ...." or "German ...". I have no knowledge whether these names really originated in the countries for which they were named or it was all fanciful. In any case, I am grateful to the women who passed these recipes on to their daughters (and now their sons). It is very mild and a nice vegan dish to add to any meal.



BT's Take On Romanian Eggplant


Ingredients:

1 medium sized eggplant

1 small, very ripe tomato

2 green onions

2 cloves garlic, crushed

1 small red or green pepper

1 teaspoon sugar

1 tablespoon lemon juice

4 tablespoon olive oil

1 tablespoon chopped parsley

1 teaspoon chopped dill

1/4 teaspoon kosher salt

grated black pepper


Directions:

Turn oven to 425 F. (215 C.)

Wash eggplant and score skin

Wrap in aluminum foil and bake for 20 minutes

Remove from oven and let cool

Slice eggplant lengthwise in half and scoop out flesh

Discard peel

Score the top of tomato in a cross pattern

Drop tomato in boiling water and cook for 1 minute

Remove tomato and place in ice water

Remove peel from tomato

Fine chop or grate tomato and add to bowl

Fine chop onion and add to bowl

Add salt, sugar and garlic and mix well

Add lemon juice and olive oil

Put eggplant in a plastic bag and pound the contents until the fibers break down

Add pulverized eggplant to bowl with other ingredients

Dice pepper and chop herbs and add to boil

Refrigerate for at least 2 hours

Serve at room temperature


Enjoy! !בתיאבון







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