Ceviche de Berenjena  (vânătă in Rumano)











(click on the picture to enlarge)


This dish may be served to accompany another dish or meat and should be served at room temperature. It can also be served cold, as a salad, straight out of the refrigerator.

 


Ingredients:

• 3 to 4 large firm eggplants
• One small white onion
• one quarter cup of vegetable oil
• one teaspoon of kosher salt
• two large ripe tomatoes

Preparation:

• Preheat Oven at 425 degrees
• Line a large (17 inches) baking tray with heavy-duty aluminum
• Rub each eggplant with a few drops of oil until all the surface is coated
• Place the eggplants on the tray making sure they do not touch
• When the oven reaches temperature place the tray in the highest position possible.
• Bake for 30 minutes turning the eggplants over at least once to make sure they bake evenly.
• While baking slice the tomatoes into medium slices and then cut in half moons and reserve
• Finely dice the white onion and reserve
• Once the eggplants have baked and feel soft you your touch remove them from the oven.
• Remove the tail end and with a sharp knife cut the skin so the soft flesh is exposed.
• Gently scrape the flesh from the skin of all the plants and place in a food processor or blender.
• Add the quarter cup of vegetable oil and the teaspoon of salt and blend until it becomes a soft pure.

Presentation

• Place in a serving dish and add the tomatoes as shown in the picture.
• Present the dish with the onions on the side. People will choose to mix the onions with the eggplant caviar.
• Serve with fresh toasted baguette slices.
• It may be served at room temperature or cold, out of the refrigerator.