I remember the first time I was at my husband's family. Back then I didn't know Romanian, just a few words. Dan was our translator, he speaks excellent English. I think I will never reach his level 🙂
His family made for us many diverse traditional foods and I liked them all. Especially eggplant salad. I never had an opportunity to eat it before. I learned that eggplants are very popular and appreciated vegetables here.
From time to time I speak on phone with Dan's grandmother and often ask her for advices about cooking. She is half Hungarian and she prepares also Hungarian dishes. For example, chicken meat with sour cherry sauce served together with potato puree :chef: My favorite.
The grandma told me how to make this salad.
Firstly I washed and cut in halves the eggplant. I put them on the baking sheet and bake them in the oven for approx 50 minutes. Then I waited for them to cool, then peeled off the skin. Then you have to wait 2-3 hours for the eggplants to lose their juice. To make this easier I kept lifted one corner of the pan they were in so the juice came out easier. After that you dry the eggplants with paper towel. Then I put the eggplants in the food processor together with one onion ( instead of onion you can use garlic, I like both versions) When they are mixed well I added 3 spoons of mayonnaise, a little bit of olive oil and a bit of salt. And it's done.
This salad you spread on bread and it goes perfect with fresh vegetables and cheese.
After baking the eggplants, you can also freeze some of them for the winter like I did.
Bon appetit! Pofta buna! Prijatno!