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

“Annie swore by Mazola oil... Annie is my mother; Her children all affectionately called her Annie. Eggplant was relatively inexpensive. It was used frequently in various Romanian recipes prepared in my home. I developed a taste for the eggplant's distinctive flavour and enjoy it to this day.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
  2. Scrape the purple skin off, and discard skin.
  3. Mash eggplant well with a wooden spoon,.
  4. Add salt and pepper, to taste.
  5. Mix grated onions with one tsp of mazola oil.
  6. Add to mashed eggplant.
  7. Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
  8. Add lemon juice.
  9. Mix well, and serve as an appetizer on crackers or other bread rounds.

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