Name: Traditional Romanian Eggplant Salad (Salată de Vinete)
Ingredients: 2 medium-sized eggplants (aubergines); 1 small onion, finely chopped; 3 tablespoons of homemade mayonnaise; Salt, to taste

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Traditional Romanian Eggplant Salad (Salată de Vinete)

Ingredients

Scale

2 medium-sized eggplants (aubergines)
1 small onion, finely chopped
3 tablespoons of homemade mayonnaise
Salt, to taste

Instructions

Prepare the eggplants:
1. - Wash the eggplants well and dry them with a paper towel.
  - For the most authentic flavor, roast the eggplants directly over the stovetop flame until the skin is charred and the flesh is soft.
    (Alternatively, you can bake them or cook them in a pan, but the smoky flavor will be less intense.)
Cool and drain:
1. - Once fully cooked, transfer the eggplants to a plate.
  - Cut them in half and let them drain for a few minutes to remove the bitter juices.
    (This helps prevent a watery or bitter salad.)
Chop the onion:
1. - Finely chop one small onion and set it aside.
Peel and chop the eggplants:
1. - Peel the charred skin off the eggplants.
  - Use a glass or ceramic knife to finely chop the flesh — this is the secret to keeping the salad light in color and avoiding oxidation.
Combine ingredients:
1. - Add the chopped eggplant to a large bowl.
  - Mix in the finely chopped onion, mayonnaise, and a pinch of salt.
  - Stir everything until smooth and creamy.
Serve cold with crusty bread, fresh tomatoes, or as a side to grilled dishes.