Romanian Eggplant Puree (Appetizer, Dip, Sandwich Filling)
From: larry

This was a family favorite of mine that I recreated and tastes exactly as I remember it.The Tahini and peanut butter were my additions, for authentic recipe,leave them out

SERVES 8 -12 , 10 CUPS

• 2 large eggplants
• 2 large red onions, quartered
• 1/3 cup tahini or peanut butter
• 1/2 cup lemon juice
• 1 teaspoon salt
• 4-8 teaspoons olive oil
• 4 garlic cloves
• 2 teaspoons pepper

Char roast eggplants by piercing them several times with a fork.

Roast them on a baking sheet in a 350°F oven, or place pierced eggplants on a gas stove with low heat, turning them when the skin is burned off and removing them when soft and collapsed (this gives them a smoky taste).

Scoop out the flesh from the eggplants and puree in a food processor with other ingredients.

Refrigerate.