This eggplant spread it is a very popular Romanian food staple, called “Salata de Vinete”. It can be found often at gatherings where it is often served  as an appetizer. The bowl of spread is place on the table along with a basket of sliced bread (or half buns) and a plater of crudités,  (sliced tomatoes, peppers, cucumbers, green onions) and Feta cheese and everyone helps themselves. You can also find it often as one of the picnic foods on a summer camp-out or picnic. If you wonder what the tastes is like, I found that it resembles somewhat with the a “baba ganoush” dip . Give it a try and whip up some of this wonderul spread for youself. Hope you enjoy it as much as we do.
INGREDIENTS
2 large eggplant ( about 2 lb.)
1/4 cup mayonnaise
3 tbsp. sunflower (or vegetable) oil
1 tbsp. finely chopped onions
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. lemon juice
Sliced red peppers, for garnish
DIRECTIONS
Preheat the oven to 400 degrees. Prick the eggplant skin with fork or cut slits with a thin-bladed knife. This is very important step that will allow the steam to escape during roasting.
Place eggplant on oiled baking sheet. Roast the eggplants in the oven until until they are softened  usually about 1 hour or little bit more, depending on the size of the eggplants. (I like to bake them until skin has blackened, turning them on each side to blacken).
Remove from the oven, let cool slightly then peel off the skin; discard.
Place the eggplant flesh in a colander over a bowl to remove some of the juices. Place flesh in a bowl. Mash it with a fork.
Add mayonnaise, oil, finely chopped (or grated) onions, minced garlic, salt and lemon juice; mix well.
Season with more salt and lemon juice if desired.
Transfer the mixture to a serving bowl. Garnish with slices of red pepper.
TIP: For a  more intense flavour, grill eggplants on a barbecue, turning them over as each side blackens.
Happy Cooking!!
Leia