Eggplant Aubergine Appetizer Romanian Style Vinete Recipes

EGGPLANT (AUBERGINE) APPETIZER - ROMANIAN STYLE - (VINETE)

Steps:

• Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
• Scrape the purple skin off, and discard skin.
• Mash eggplant well with a wooden spoon,.
• Add salt and pepper, to taste.
• Mix grated onions with one tsp of mazola oil.
• Add to mashed eggplant.
• Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
• Add lemon juice.
• Mix well, and serve as an appetizer on crackers or other bread rounds.

SALATA DE VINETE

Steps:

• Pierce eggplants with a fork on all sides.
• Broil the eggplants on a broiling pan in the oven. Broil, rotating approximately every 20 minutes, until all sides are well cooked and the eggplants begin to collapse and release juices. You can test doneness by pressing on the eggplants with a spatula or turner: the flesh should give and juices should drain out. (You could also grill the eggplants to get a smokier flavor).
• Remove pan from oven. Weight eggplants (e.g. setting a pyrex pan on top and weighting with canned goods) and allow to cool and for additional juices to drain.
• Finely mince shallot.
• Peel off all eggplant skin. Put eggplant flesh in bowl. Mash with fork. Add shallot, salt, olive oil, and lemon juice to taste.
• Serve with delicious, crusty bread.