Number Of Ingredients 10 Steps:
Poke the eggplant flesh in several places with a knife (this allows steam to escape when cooking). Remove the stems from the peppers and core them. Slice them in half lengthwise. FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Set the eggplant and red peppers (skin sides uonto the grates and close the lid. Grill 20 minutes, or until the red pepper skins bubble up and char. Remove them. Continue to grill the eggplant, flipping every few minutes to get an even char on the skins and the flesh is softened up, another 20 minutes or so. Remove from heat. FOR BAKING: Set the eggplant and red peppers onto a large foil-lined baking sheet. Heat oven to 400 degrees and bake the egglplant and peppers for 20 minutes, until the pepper skins char and bubble up. Remove the peppers and flip the eggplants. Continue to roast until the eggplants soften and blacken, another 20-25 minutes. Remove from heat. When the peppers and eggplant are done, remove the pepper skins and discard them. Set them aside for now, covered. Scoop out the eggplant flesh and discard the skins. Place the eggplant flesh into a strainer and sprinkle with salt. Let the liquids drain out for 1 hour. Add the drained eggplant and chili peppers to a blender or food processor and process until chunky. Heat 1 tablespoon of oil in a large pan and add the onion and jalapeno peppers (and/or serrano peppers, if you’re using them). Cook for 5 minutes, stirring, until everything softens up. Add the processed eggplant and red peppers, fresh or canned tomatoes, sunflower oil, honey (if using), and salt and pepper. Bring to a quick boil, then reduce the heat. Simmer for at least 30 minutes, or until everything breaks down and combines into a thicker spread to your preferred thickness. I like to simmer 60-90 minutes to develop more flavor. If it dries out too much, add in a few tablespoons of water. Remove the bay leaf and adjust for salt and pepper.
Time 2h10m Yield 6 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting. When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain. Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.
Time 1h40m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet. Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely. Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Place eggplant over open flame (gas stove or grill). Carefully turn to ensure all the skin on eggplants are completely charred. They will look black and be very limp and soft from end to end. Immediately remove charred skin by placing them under cool running water. Pick off as many of the burnt bits as possible. Place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. Allow moisture to drain off for at least 10 minutes. Place eggplant on a non-metal surface (wood is best) and chop with a WOOD (or plastic) chopping knife until it is pretty much pureed. In Romania every kitchen has a special wooden knife specifically for this purpose. I have used my hard plastic bread dough tool. DO NOT USE METAL it will react with the eggplant and give it a funky flavor. Place into a NON-METAL bowl and blend in mayonnaise and onion with a non-metal utensil until you have a smooth mixture. Serve on crusty bread with a slice of ripe tomato on top.
More about “romanian roasted eggplant spread recipes”
Time 1h5m Yield 6-10 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees. Wrap the eggplants in aluminum foil and place onto baking sheet. Bake until soft and the skin is charred, about 1 hour. Slice open the eggplants and scoop out all of the insides, placing it into a large bowl. Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper. Mix well with a fork. Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.
