Eggplant Salad

Eggplant salad, "Salată de vinete" in Romanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants, sunflower oil and chopped onions. The eggplants are grilled until they are covered with black ash crust. The crust is cleaned of and the remaining cooked eggplant is mashed with a blunt, thick wooden knife on a wooden platter. The eggplant mash is mixed in a bowl, stirring continually, with sunflower oil, chopped onions and salt. Crushed garlic and ground pepper may be added too. Instead of oil, mayonnaise can be used.

I used a food processor to blend it all together. This dish is a little messy.... I cooked the eggplants on a oven tray on the grill that way the drippings wouldn't ruin the grill. Traditionally this is eaten on fresh bread. I grew up on this stuff!