Author Notes: I grew up with this one as a child in Romania. EVERY one makes it during summer time out of their own egg plants grown in their garden. A very light dip delicious and easy to make. There are variations all over the Balkan Peninsula, and of course some might recognize it as Baba Ghanoush but it is very different because there’s no Tahini or certain Middle-Eastern spices like ground cumin or mint, etc. A lovely dip for a summer afternoon or a great appetizer goes extremely well with chips or crusty Sourdough bread. —Gabi
Serves: 1 hungry person, or 6 not so
medium size eggplants
cup grated onion
cup Extra virgin olive oil
salt and pepper to taste
- Broil (or if you like – grilling) the eggplants until their skin turns black and crusty – charred is ok too. Let them rest in a covered pot for 10 min , remove water excess and peel.
- Use the dull edge of a chef’s knife, and mash the peeled eggplants using a criss-cross pattern. Don’t over-mash and don’t mash them in the processor as we want to have course, rather chunky texture.
- Add the eggplant to a large mixing bowl, add the grated onion, salt and pepper, and mix, while pouring the extra virgin olive oil in a slow stream. Voila That’s it!