This is an easy and very low calorie eggplant spread recipe. We could say every household in Hungary has a different recipe for this dish, but this is my favourite way to make it.

Ingredients (for 4 people):

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  • 3 medium eggplants
  • 2 onions
  • 2 cloves garlic
  • 2 tablespoons canola oil
  • 1 coffeespoon salt
  • 1/2 coffeespoon ground black pepper

The Process:

  • poke holes all over the eggplants with a fork, oil a baking pan and put them in the oven on 300 °F (150 °C) for 80 minutes, turning them around at half time

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  • sautée the finely chopped onions and garlic

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  • let the eggplants cool down, then peel them

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  • put the eggplants, onions, salt and pepper in a food processor and grind until almost smooth, but still has pieces of eggplant and onions in it

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  • enjoy on a slice of fresh white bread or toast

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