Romanian Eggplant Salad

Take an older pan, or use a special eggplant baking sheet (I found it in the market).

Heat it well and bake the eggplants, periodically turning them over.

Hold them well until they soften (if the knife enters like butter, they are ready).

Allow to cool slightly and then clean them under running cold water.

Many say that they lose a little of their flavor, but I noticed that they are very good and so - instead they clean quickly and nicely, there are no small charred pieces left. Then drain them in a sieve.

Once drained, you can freeze them in bags, or pass them on as a salad.

In winter, when you thaw them, they keep their aroma and texture perfectly, I definitely recommend that you make reservations.

I noticed that it is tastier with homemade mayonnaise, I recommend not to be lazy and do it quickly :)

You can finely chop the eggplants with a blender.

But, after many recommendations and when I feel like chopping them with some wood, or here with a Tupperware silicone spatula.

First, choose the splints (as you chop the eggplant, they will stand out) and throw them away.

Then chop them continuously and finely.

Mix them with mayonnaise or oil in the fasting version.

Add finely chopped onion, stir.

Instead of onions, add fresh garlic or garlic powder.

And ready, serve it on fresh bread and enjoy :)

Good appetite!