Romanian Eggplant Dip

(13 votes)

1 large eggplant
4 spring onions (scallions), finely chopped
2 tablespoons good mayonnaise

Cook the whole eggplant over a naked gas or barbecue flame until the flesh is fully cooked and the skin is charred and blistered, allow to cool.Carefully peel off the charred skin and mash the pulp with the remaining ingredients Season to taste and chill overnight. Use as a dip or a sandwich spread.


Comments:

I had this when I was overseas and its the best. I am so glad that I found this recipe. Thanks
Ashley, Beaufort,

Great, I too was looking for this recipe but the one I knew it was a little different. It seems to me that the base would be the same one, but it had added cut fresh tomato in very small cubes (or was it tomato cherry?) well, try it as a suggestion.
Catarina, Portugal

Romanian eggplant is the best ever. The recipe here is good. Usually my friends, in Beclean, Romania, make it with a little chopped fresh garlic and fill tomatoes with the mixture, or spread on heavy bread. (The best treat!)
Kristen, Location not stated.

The original Romanian eggplant dip does not contain any mayo - that is a recent addition to the recipe. The eggplant is cooked on an open flame (or even an electric stove is fine, as long as its placed right on the hot spot), make sure you keep it there enough to cook inside, don't fret if the skin becomes charred or liquid bursts out and please do not bake it in the oven like I've seen in other recipes, it loses the smokiness that makes the really delicious flavour of this dish. When done, place the whole thing in a bowl, sprinkle salt on it, place a lid on the bowl and leave it for about 5 minutes to rest. This will ensure that any bitter liquid is removed plus it cools just enough to be able to handle. Put the eggplant flesh in a clean bowl and chop it roughly with a wooden spoon - don't use the food processor, you want to have some texture, after all this is a very rustic dish. When all the eggplants have been cooked and chopped, allow the flesh to cool and then add chopped onion. I wouldn't recommend spring onions, the taste is too subtle for the smokiness of the eggplant, and it gets lost. Use some nice sweet onions or some red ones. Salt and a tablespoon of good olive oil, if you have extravirgin even better, is all you need to add. The oil should be just enough to create a creaminess of the dip but not too much, as not to be too greasy and pool - use a little, you can always add more. Oh, and please don't add garlic, you'll have two very strong flavours competing. Eat the dip with crusty Italian bread or sourdough and chopped heirloom tomatoes on top...bon appetite!
Flyingroo, San Diego, CA

I made this for a 28 people and they all looked at it before they ate it and said
Anonymous, Location not stated.


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