Eggplant Spread

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Eggplant Spread
My family is Romanian, too - on my father's side. Here's the recipe for what we always called

1 medium eggplant
3 tbsp. minced onion
2 tbsp. vegetable oil
4 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar

Bake the eggplant in a 475° F 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
(2/5/2001)

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