Difference between revisions of "Roasted eggplant"
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| − | + | | [[Cuisine of Romania|Cuisine of Romania]] | |
==Ingredients== | ==Ingredients== | ||
| − | * [[ | + | * [[Eggplant|eggplant]] |
| − | * [[ | + | * [[Oil|oil]] |
| − | * [[ | + | * [[Salt|salt]] |
a medium onion | a medium onion | ||
==Equipment== | ==Equipment== | ||
| − | * [[ | + | * [[Frying Pan|pan]] |
| − | * [[ | + | * [[Fork|fork]] |
| − | * [[ | + | * [[Chef's Knife|chopper]] |
| − | * [[ | + | * [[Cutting Board|chopping board]] |
| − | * [[ | + | * [[Mixing Bowl|bowl]] |
==Procedure== | ==Procedure== | ||
| Line 18: | Line 18: | ||
# During the roasting, make holes in the eggplant with a fork, the steam accumulates in it and needs to get out. | # During the roasting, make holes in the eggplant with a fork, the steam accumulates in it and needs to get out. | ||
# After the eggplant is absolutely soft and most of its peel is blackened, put the eggplant on a board and cut it lengthwise. Keep the flesh of the eggplant and remove all the burned skin. | # After the eggplant is absolutely soft and most of its peel is blackened, put the eggplant on a board and cut it lengthwise. Keep the flesh of the eggplant and remove all the burned skin. | ||
| − | # [[ | + | # [[Mincing|Mince]] the eggplant with a knife to a [[Purée|purée]], keeping the seeds whole. The cutting should be done with a stainless steel chopper or wooden chopper. (In my opinion it is best to use a stainless steel chopper). |
# Pass the roasted eggplant into a glass or plastic bowl and add between half a spoon to one full spoon of oil for every eggplant, and salt according to ones own taste. Then chop the onion in small pieces and add it in the eggplant salad. | # Pass the roasted eggplant into a glass or plastic bowl and add between half a spoon to one full spoon of oil for every eggplant, and salt according to ones own taste. Then chop the onion in small pieces and add it in the eggplant salad. | ||
# Store in the refrigerator until serving time. | # Store in the refrigerator until serving time. | ||
| − | [[Category:Romanian | + | [[Category:Romanian cuisine]] |
| − | [[Category:Eggplant | + | |
| + | [[Category:Eggplant Recipes]] | ||
[[he:ספר מתכונים/חצילים קלויים]] | [[he:ספר מתכונים/חצילים קלויים]] | ||
Latest revision as of 18:19, 9 May 2012
| Cuisine of Romania
Ingredients
a medium onion
Equipment
Procedure
- Take one eggplant or more roast it in a old pan with oil. It is advisable that the pan would have ribs so that eggplant won't be cooking in its own juices.
- During the roasting, make holes in the eggplant with a fork, the steam accumulates in it and needs to get out.
- After the eggplant is absolutely soft and most of its peel is blackened, put the eggplant on a board and cut it lengthwise. Keep the flesh of the eggplant and remove all the burned skin.
- Mince the eggplant with a knife to a purée, keeping the seeds whole. The cutting should be done with a stainless steel chopper or wooden chopper. (In my opinion it is best to use a stainless steel chopper).
- Pass the roasted eggplant into a glass or plastic bowl and add between half a spoon to one full spoon of oil for every eggplant, and salt according to ones own taste. Then chop the onion in small pieces and add it in the eggplant salad.
- Store in the refrigerator until serving time.he:ספר מתכונים/חצילים קלויים
