Romanian Eggplant Salad

Ingredients

• 3 large eggplants
• 1 onion, very finely chopped
• 100 ml (scant ½ cup) sunflower oil
• 1 tsp lemon juice
• Salt
• Tomato slices to serve

Method

1. Char the eggplants on a grill or flame until fully soft. Peel and drain for 30 minutes.
2. Chop the flesh with a wooden knife, the Romanian way, or a regular one.
3. Beat in the oil a little at a time until fluffy, like mayonnaise.
4. Stir in the onion, lemon and salt. Serve with tomato and bread.

Tip. The usual version uses egg mayonnaise. Beating in plain oil is the Lenten way.