Eggplant Salad

In Romania, this is usually served as an appetizer which can be spread over bread. I have also seen it eaten at breakfast with boiled eggs, deli meats, cheese slices, and freshly chopped veggies. Either way is good and this recipe is definitely something to try if you have not done so already.
  • 3 medium eggplants roasted
  • 1 teaspoon salt
  • 1 medium finely chopped onion
  • 2 cloves of minced garlic
  • 2 egg yolks
  • 1 cup olive oil
  1. Wash and dry the eggplants and then poke wholes into them with a fork.

  2. Roast the eggplants on a grill (or you can broil them), turning every 5 to 7 minutes, until they are fully roasted.

  3. Let the roasted eggplants cool. Then, peel off the skins, while scooping the insides out with a wooden spoon.

  4. Drain the juice from the eggplants to remove the bitter taste.

  5. Roughly chop roasted eggplants with a knife.

  6. Finely chop the onion, mince two garlic cloves, and add salt to soften them.

  7. Place the chopped onions, eggplant, and 2 egg yolks into a bowl. Add the olive oil slowly, using a blender to mix this together very well. Add salt and pepper to taste.

  8. Garnish with diced tomatoes or red peppers, and a sprig of parsley.

Next Wednesday I plan to share my absolute favorite recipe of all time! It is served all over the world in many differnt ways. So, if not before, I hope to see you back for that one!

Thank you for stopping by. I hope that you enjoy this recipe as much as I do! Please let me know what you think.
As always, I enjoy hearing your thoughts so please do not be shy. If you are new around these parts, and like what you’ve seen, please follow along for more great food, places to see, fun things to do and most importanlty… to praise God all the way through!
Happy Wednesday!
Christy 🙂

32 thoughts on “Eggplant Salad


      Thank you for your kind words and for reading. This is a cool salad which is usually eaten on bread as a spread so I agree with you that crackers would be great also. I like your version too. 😋🤗


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