Romanian Eggplant
Created by Isadore ZeltsmanCourse: Appetizers & Soups
Season(s): Summer, Fall
Ingredients
- 1 large eggplant
- 1 cup onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (optional)
Instructions
Wrap whole eggplant in foil. Grill over moderate heat, turning occasionally until very soft. (About 30 min.) [Option: set directly over low burner on stove] Cool. Remove pulp from skin with a spoon. Chop and then add onion, oil, lemon juice (optional) and salt and pepper to taste. Serve cold as appetizer.
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