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By: Sofie T.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | Romanian | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 each big eggplants 1 each onion (to taste) 3 each to 4 tablespoons oil, a pinch of pepper (optional), salt, green pepper, tomatoes |
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| Directions: | ||
| Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain. Chop with a wooden or glass chopper, place in a bowl and then mix, using a wooden spoon, with a little oil at a time, until it whitens and becomes foamy. Add finely chopped onions (to taste), pepper and salt. Place in a a salad bowl or on a plate and garnish with tomato slices and rounds of green pepper. | ||
| Notes: | ||
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