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Romanian Roasted Eggplant Spread
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
100 minutes
Delicious Romanian roasted eggplant spread with yogurt, olive oil, and onion. Perfect for spreading on warm bread.
Ingredients:
  • 2 eggplants
  • 0.5 cup canola oil
  • 2 tablespoons plain yogurt
  • 1 teaspoon salt
  • 1 small onion, chopped
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C). Give the eggplant a gentle poke with a fork and lay it on a baking sheet.
  • Roast in the preheated oven until the skin is perfectly charred and the eggplant is soft, approximately 45 minutes. Allow to cool until easily handled, for 5 to 10 minutes.
  • Peel the eggplant and let it sit in a colander for 30 minutes to drain excess moisture. Finely chop the eggplant.
  • In a bowl, combine eggplant and blend with an electric mixer until smooth. Gradually incorporate oil while mixing for about 2 minutes. Mix in yogurt and salt, then fold in chopped onion.

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