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Romanian Eggplant Salad
2 globe eggplants, roasted in the oven or barbeque
1 medium sweet onion
1/4 cup of mayonnaise
salt
Roast eggplants until they are very tender. Drain well and mash pulp. Process onion in a food processor until it starts getting soupy. Squeeze out most of the liquid using a paper towel. Add onion to eggplant. Homemade mayo works best, but any will do. Add mayo and salt to taste. Chill.
Great as a summer side dish or as a spread for crackers.
Sue May, maybe you can adjust this, if necessary.
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Some tips
From my Romanian friend:
* For those with egg-allergies, there is a variation that replaces the mayonnaise with sunflower or olive oil and a little bit of lemon juice.
* A party in Romania is not a party without this eggplant salad!
* Don't puree the cooked eggplant, just chop it finely with a knife or mash it with a wooden spoon. It should be pretty mashed but still have a slightly chunky texture.
* It's typically eaten with fresh tomatoes and good bread.
* During eggplant season, the eggplants are roasted, drained, and then frozen. If you going to freeze the roasted eggplants, don't let them touch metal (i.e. use plastic colanders and wooden spoons). The salad is always made fresh to order (instead of freezing the salad).
Another batch
I just roasted a few more eggplants tonight for more of this. I can't get enough of this salad. I didn't mention in the recipe, but roasted eggplant freezes really well. This time I made a large batch of salad and froze half. We'll see how it does after defrosting.