Romanian eggplant salad.

Eggplant salad ingredients: 2 large eggplants, peel glossy and slightly fluffy consistency (think eggplant is the only vegetable that should not be hard when we buy)
1/2 small onion
50-60 ml. of oil
salt, lemon juice as you like it sour or less sour
Optional: 1 teaspoon mustard 1 raw egg yolk.


Preparation:

1.Ingredientele that I have written are 4 portii.If want to more double portion.
2. The first step in preparation is cooking eggplant salad. Eggplants ripen by contact with a hot surface or flame until skin are carbonises and core becomes soft, the core will soften if you put eggplant in the oven, but in vain, eggplant will not smoky taste, baking that we love so much. So: eggplant bake on a hot plate, grill, disk, etc. in jar, turning them around like to ripen well. Carefully peel pierce with a fork leaving room for steam and fluid to leak, or eggplant may explode causing injury.

3.When the eggplant is ripe, remove from the grill (stove, fire, etc.) and place in a sieve placed over a bowl to collect, sprinkle with salt and cover with a lid. Allow to cool completely, during which will drain the bitter liquid that contain it. Peel eggplant thoroughly cleaned, eliminating any traces of burning. Caution, do not use metal knives, but instruments of wood, plastic or ceramic, otherwise, eggplant will be integrated into after oxidation. Also with metallic instrument, chop the eggplant really well, I use a ceramic knife, earlier we had a hatchet as wood, but it got lost somewhere. Some people give eggplants food processor, using plastic knife, but it seems to me they do not have any texture if you do so.


4. Chopped eggplant put in a bowl and this time the story may follow three different routes:

A) Natural eggplant salad add oil in a thin pouring while rub well with a wooden spoon, spinning in one direction. Eggplants have the capacity to absorb a large amount of fat, so it will become ointment, cream. After the incorporation of oil (as you pour, as it will incorporate, eggplant acts like egg yolks and mayonnaise) is very finely diced onion, salt and lemon juice to taste.

B) eggplant salad with mayonnaise, chopped onion add finely chopped eggplant over 2-3 heaping tablespoons of mayonnaise, mix and match the taste with salt and lemon juice to taste.
C) eggplant salad ... park would be mayonnaise, actually it is, it just is not prepared separately, add the chopped eggplant bowl over onion 1 dash of salt, mustard and egg yolk ( . The oil is poured in a thin while mixing with a wooden spoon in one direction . Finally, lettuce can tinker with some lemon juice and has the taste and consistency of mayonnaise salad with eggplant, just not really that contains oil

After an hour - two refrigerator is like and tastier. Good appetite!.

For any questions feel free to ask me!!!!