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Romanian Roasted Eggplant Spread I

Source and licence

"Romanian Roasted Eggplant Spread I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Romanian_Roasted_Eggplant_Spread_I, revision 4495365), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Romanian_Roasted_Eggplant_Spread_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4495365

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Romania. Associated with Romania by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents.
  2. Place eggplant in a pan, and broil or roast in a hot oven until the skin is blackened and the flesh is soft. Let cool.
  3. Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin.
  4. Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper.
  5. Transfer the eggplant to a bowl, and mix in ½–1 tbsp oil per whole eggplant used. Mix in the onion, and season to taste with salt.
  6. Chill in the fridge until serving.