Romanian Roasted Eggplant Spread I

Ingredients

• to taste eggplant
• to taste oil
• 1 medium onion
• to taste salt

Steps

1. Rub the eggplant with vegetable oil.
2. Prick the skin all over with a fork to make steam vents.
3. Place the eggplant in a pan.
4. Broil or roast in a hot oven until the skin is blackened and the flesh is soft.
5. Let cool.
6. Cut the eggplant in half lengthwise.
7. Keep the flesh.
8. Discard the burnt skin.
9. Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole.
10. Use a stainless steel or wooden chopper.
11. Transfer the eggplant to a bowl.
12. Mix in ½–1 tbsp oil per whole eggplant used.
13. Mix in the onion.
14. Season to taste with salt.
15. Chill in the fridge until serving.