Romanian Eggplant Puree (Appetizer, Dip, Sandwich Filling)
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.