Eggplant spread is without doubt one of Romania’s favorites. This tasty, creamy dish is served at every important event, every holiday, birthday and various important meetings. It is easy to make and does not require many ingredients. Here’s how to prepare eggplant spread and what is the must-have ingredient in this recipe.
Delicious eggplant salad recipe
In the summer season and beyond, delicious eggplant spread is prepared in many homes in the country. There’s hardly a Romanian who doesn’t know how to make it, but this time we’ve prepared a unique recipe. Let’s see how to prepare this eggplant salad and which ingredient should not be missing from the list.
Ingredients
- 5 large eggplants
- 2 tablespoons Greek yoghurt
- 1 tablespoon oil
- 1 teaspoon vinegar
- Lemon juice
- Salt
- Sesame seeds
- 1 red onion
Preparation
First of all, wash the five eggplants and bake them on a large baking sheet, turning them on all sides while baking. It’s important to move them frequently and check them to see how soft and cooked-through they are just as they start to let out liquid and the skin opens. When the eggplants are ready, peel them, place them in a sieve and leave them overnight in the fridge.
A large bowl should be placed under the sieve, as all the juices from the vegetables will drain out. The next day, after the eggplants have drained, chop them with a wooden or plastic cleaver and then put them in a bowl. Never use a metal utensil, as metal will react with the juice of the eggplants.
Next, add salt, two tablespoons Greek yogurt, one tablespoon oil and one teaspoon vinegar. Mix everything thoroughly with a wooden spoon.
Note that it is extremely important to follow the way of mixing the ingredients, i.e. mix as when making mayonnaise. Now add the sesame seeds, previously slightly browned in a non-stick pan and mixed with a little oil and a red onion chopped as finely as possible.
Now all you have to do is pour the resulting composition over the eggplants and sprinkle the onions on top. Refrigerate the spread in the fridge for about two hours, then serve.