This is a spread I used to have all the time as a kid. For some reason,
Romanians just love eggplant. In the summer, everybody is roasting them and
making their own versions of spreads and dips. It is a shame we don’t eat it
that much in other ways, but we dig dips. J
I roasted 2 eggplants in the oven. Make tiny holes with a fork all over
the eggplants so that they don’t explode all over your oven walls. Then, put
them in the oven in a tray on some baking sheet. I let them roast for 40-45 minutes, until you
can fell that the inside is soft.
Let them cool a little and then peel the roasted skin off them. After
that you have to beat them and mix them with a spatula to make them like a
cream. The easy way is to use the food processor, of course.
While the eggplants are roasting, grate one onion with a manual grater or
just chop it finely using your food processor. Then chop as fine as you can
(don’t worry too much, this is supposed to be rustic and have a crunch) one
medium bell pepper.
Mix the eggplant paste with the onion and bell pepper, add some salt, 2
tbsp of olive oil and some lemon juice if you feel it needs it. I like this
version because the bell peppers give it a crunch and a nice sweetness.
Enjoy,
