Eggplant (Aubergine) Appetizer - Romanian Style - (Vinete)

From: littlemafia

On Oct 11, 2009

I can never have enough of this! I leave out the lemon juice and I wrap the eggplant in a paper towel to cool off and the skin peels of easier.

From: Leahcooks

On Jun 4, 2009

Ok, I followed the recipe and had a few issues to begin with. The eggplant didn't seem to mash up nicely - there were lots of big hunks...maybe I didn't roast long enough - not sure bc the direction didn't say...I don't think it presents that well either because the color is just not that pleasing to the eye. I have to say, this was the most interesting thing I have tried with eggplant. I am always trying to find new ways to use it. I tasted it and it was pretty good. I did a test run to see if I might take it as an appetizer to a party in a few weeks, but decided that most people there aren't too adventuresome and likely would skip right over it (based on how it looks). I do have to say though, the flavor is very interesting. My batch had lots of onion, which I liked and I kept eating and eating it. It isn't something I would make again, but I would eat it again if someone else made it! Maybe it is just an aquired taste. I like the very different way to use eggplant and the flavor was good. I do suggest using a salty craker with it. I think that enhances the flavor a bit.

From: Chef #1294552

On Jun 12, 2009

I rate this recipe based on having eaten this dish countless times in my life; it's great with French bread and slices of tomato. To improve color, cut back on some of the salt and oil and add some mayonnaise instead. Make sure it's real mayo. This will really lighten up the color (it will look similar to guacamole) and add a little "something" to the taste. Also using metal utensils tends to darken the color, so try and use only plastic or wood bowls and utensils. When I bring eggplants home from the store, I pierce each with a fork several times, put them in the oven on the middle rack, turn the oven to about 400F and leave them to roast for about 1 hr. You can tell they're done if when you insert a fork or knife in them you meet no resistance after you pierce the skin. I usually leave them in the oven to cool, then take them to the sink, peel the skin off, place the eggplant on a cutting board, position it such that the juices drain in the sink and let them drain a little bit. When roasted properly, they should mash easily with a spoon.

From: verbena

On Mar 9, 2007

I love this dish. My Romanian friend sometimes replaces the oil and lemon juice with the same amount of homemade mayonnaise (made with just egg yolks, sunflower oil, and salt). She also stresses that the grated onions should be squeezed pretty dry before adding to the eggplant. Eat with fresh tomatoes and good bread! Yum.