Ronnie's Notes
Here’s the third dip/salsa I will be demonstrating at the New Canaan YMCA on June 11th. It’s a roasted eggplant dish, an iconic recipe from Romania.
My grandmother made this dish a lot when I was a kid. I absolutely hated it. Now? I love it and make it frequently, especially during the summer. I guess eggplant is for grownups? Although I think my grandkids, who like to try new foods, would like this!
Instructions
Preheat the oven to 425 degrees.
Wash the surface of the eggplant, then wipe it dry.
Coat the surface with a thin film of olive oil.
Prick the skin in a few places with the tines of a fork.
Place the eggplant on a baking sheet and roast for , turning the eggplant once or twice during the cooking.
Remove the eggplant from the oven.
When the eggplant is cool enough to handle, remove the skin and stem and place the flesh in a bowl.
Mash the eggplant with the back of a fork.
Add the scallion, garlic, optional tomato and olive oil and mix the ingredients to distribute them evenly.
Add the lemon juice and mix again.
Season to taste with salt and pepper; sprinkle with some parsley.