Eggplant Spread
From: Barbara
Date: Mon Feb 5, 2001 5:37pm
My family is Romanian, too - on my father's side. Here's the recipe for what we always called Eggplant Spread.
1 medium eggplant
3 tbs minced onion
2 tbs. vegetable oil
4 tbs. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
Bake the eggplant in a 475 degree oven until the skin turns dark and brown. Cool and peel.
Chop the eggplant until very smooth. (I suppose you could use a food processor, but I've always used that wooden bowl and half-moon chopper). Add everything else. Chill.
Serve with black bread - much better than crackers.
Barbara on Staten Island, NY