ARIANA'S KITCHEN!!!!

ARIANA'S KITCHEN

Hello my friends!! YOUR Romanian chef is back! I am here with a tres delectable Romanian cuisine! It is called Salate de Vinete which means Grilled Eggplant Salad. oh, but my dears, it is not just Grilled Eggplant Salad it is MY AUTHENTIC SALATA DE VINETE! , it is a friendly recipe and now it is YOURS TOO!! 

Bon Apetit!

Grilled Eggplant salad (Salata de vinete)

·         2 medium eggplants, about 1-1.5 lbs (try and buy eggplants that are long and slim not round-it is easier to cook)

·         1tbsp. salt

·         1/2 cup sunflower oil or Canola

·         1/2 onion – chopped finely

You start by piercing the eggplant skin in several places with a fork. As tradition we cook them over charcoal but you can cook them over a broiler pan as well. For that you place on a rack over a broiler pan. Place the rack so that the surface of the eggplant is about 2 to 3 inches from the source of heat. Set oven to broil. Broil for 45 min to one hour turning the eggplant each 15 min until they are soft and the skin is partly blackened and charred. It is normal for the skin to break open during cooking.
When cooked remove the eggplant from the broiler and place on a wooden cutting board. Let them stand for around 2 minutes. While still hot pull off the skin. As a tip you can dip your fingers in cold water so that you can keep them from burning.
After you peeled the eggplants cut off the stem end. Press eggplant meat to squeeze out water. With the edge of a wooden spoon or wooden spatula chop the eggplant meat until fine.

Then put the chopped eggplant in a deep wooden, glass or china dish, cover and place in refrigerator to cool.
When cold add salt. Then while beating with the fork, add sunflower oil very slowly, in a steady thin stream. Add a few drops of lemon juice (to keep th eggplant color alive because it can darken) ,also very slowly, continuing to beat another minute or two.

Serve  as a revitalizing appetizer or salad on small plates, decorated with a few olives or tomatoes. Place chopped onions on a dish, and let each person, according to taste, add some and mix into the salad.

EATING IS A NECESSITY BUT COOKING IS A ART!

SMOOCH SMOOCH,

ARIANA