Romanian Roasted Eggplant Spread
Description
This Romanian spread, made with roasted eggplant, olive oil, yogurt, and onion, is a refreshing dish to serve with a slice of bread.
Ingredients
•
2 eggplants
•
1/2 cup canola oil
•
2 tablespoons plain yogurt
•
1 teaspoon salt
•
1 small onion, chopped
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
2
Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
3
Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
4
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.