Romanian eggplant salad

Serves 6
Prep time 10 minutes
Cook time 10 minutes

2 large purple eggplants
1 onion, peeled and finely chopped
3 tbsp vegetable oil
pinch cayenne pepper powder
pinch salt

• Wash eggplants and brush with a little oil.
• Over an open gas flame (medium heat), roast the eggplants. The eggplant skin will start to change colour as it gets roasted. Rotate once in a while so it gets roasted evenly on all sides. The skin should become charred and start to crack. It will be easy to peel the eggplant at this stage.
• Peel eggplants and leave on a slanted cutting board to drain the juices. Mince the eggplant, place in a bowl and mix, using a wooden spoon, with a little vegetable oil until it whitens and becomes foamy.
• Add chopped onions (to taste), pepper and salt. Mix well and serve.

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