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Salata De Vinete

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“This is essential for any party in Romania. Serve it with sliced bread or crackers as part of a buffet. Be creative with garnishing. I like to use tomato roses and sliced hard boiled egg.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Poke the eggplants with a fork and roast them. You can either roast them in a 350 oven for about 40 minutes or cook them directly over a medium gas flame until the skins blister and char.
  2. Remove the skin from the eggplants, discard any bitter juices, and chop finely with a knife until it resembles a paste.
  3. In a large bowl combine the chopped eggplant with the oil, mayonnaise, onion and garlic, salt and pepper.
  4. Smooth the top and decorate creatively with veggies, pickles, hard boiled eggs -- .

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