Ingredients
-
1
-
1
-
1
-
1/4
-
-
-
-
-
-
-
-
-
-
-
Directions
Eggplant (Aubergine) Appetizer – Romanian Style – (Vinete), Annie swore by Mazola oil Annie is my mother; Her children all affectionately called her Annie Eggplant was relatively inexpensive It was used frequently in various Romanian recipes prepared in my home I developed a taste for the eggplant’s distinctive flavour and enjoy it to this day , It was just OK for me, maybe too much onion And it was a bit runny Perhaps I should strain the eggplant next time and get rid of the excess liquid? I’ll probably look for another recipe to try in the future
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Steps
|
1
Done
|
Broil Eggplant on All Sides Until Well Cooked -- Turning Frequently as It Cooks. |
|
2
Done
|
Scrape the Purple Skin Off, and Discard Skin. |
|
3
Done
|
Mash Eggplant Well With a Wooden Spoon,. |
|
4
Done
|
Add Salt and Pepper, to Taste. |
|
5
Done
|
Mix Grated Onions With One Tsp of Mazola Oil. |
|
6
Done
|
Add to Mashed Eggplant. |
|
7
Done
|
Add Remaining 1/4 Cup of Oil to Eggplant Slowly, Stirring Constantly. |
|
8
Done
|
Add Lemon Juice. |
|
9
Done
|
Mix Well, and Serve as an Appetizer on Crackers or Other Bread Rounds. |
