Recipe for Salata De Vinete, Romanian Eggplant Dip
Salads

SALATA DE VINETE, ROMANIAN EGGPLANT DIP

    Yield: 1 recipe

    1 ea Eggplant
    1 med Onion, grated
    1 tsp Lemon juice
    1/4 cup Vegetable oil
    Salt (to taste)

    Broil eggplant on all sides until well cooked. Scrape off skin and mash well with a wooden spoon. Add salt to taste. Mix grated onion with 1 teaspoon of the oil and add to eggplant. Add remaining oil to eggplant slowly, stirring constantly. Add lemon juice and serve as an appetizer on crackers or bread.

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