Romanian Roasted Eggplant Spread
Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.
- Serves: 6 persons
- ½cup canola oil
- 2tablespoons plain yogurt
- 1teaspoon salt
- 1small onion, chopped
Step 1Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
Step 2Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
Step 3Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
Step 4Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.