Vinete Romanina Egplant Aubergine Salad
From oliviagoddess 15 years ago
- 60 minutes to make
- Serves 8
Vegan eggplant salad take is a great snack on toast or veggies. I recently became allergic to onions, so I sub out de-veined celery for the crunch. Using metal utensils will affect the color, so use only wood utensils and ceramic bowls.
Ingredients
- 2 large eggplants shopping list
- 1 small onion, finely grated (substitute de-veined celery) shopping list
- 1 teaspoon lemon juice shopping list
- 1/4 cup olive oil shopping list
- salt and pepper to taste shopping list
How to make it
- Roast eggplants on the grill or bake in the oven at 400. It is done when it "pops", about 1 hour. The skin of the aubergines will be darker and a bit wrinkled
- Let then cool and scrape the purple skin off and discard.
- Mash eggplant well with a wooden spoon and salt. Place into a sieve with a heavy bowl on top, making sure to put a bowl underneath. Let sit for 2 to 4 hours. The salt will draw out the excess water.
- Mix grated onions with one teaspoon of olive oil. and add to mashed eggplant.
- Add remaining oil to eggplant slowly, stirring constantly.
- Add lemon juice and mix well.
- Serve as an appetizer on crackers, bread rounds, hollowed out tomatoes or raw peppers.
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