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Moldovan Eggplant Salad [Vegan]

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This roasted eggplant salad is a classic Moldovian treat, full of ripe tomatoes, sharp red onions, and plenty of salt and coarsely ground black pepper. Filled with smoky eggplant, it's perfect for a snack, salad, or anytime! Spread it over some crusty bread or add it to your meal without the bread, and enjoy.

Moldovan Eggplant Salad [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 3 large eggplants or 4-5 baby eggplants
  • 1 tomato, diced
  • 1/2 of a red onion, finely diced and soaked in cold water for a minute
  • 1 tablespoon olive oil
  • Salt and freshly crushed black pepper, to taste

Preparation

  1. Preheat your oven to 450°F. Or preheat your grill to medium-high.
  2. Wash and dry your eggplants well. Place them on a baking sheet or roasting pan.
  3. Poke some holes in the eggplants with a fork to give the steam somewhere to go while they cook.
  4. Pour some oil on top of the eggplants so that they don’t dry up while cooking.
  5. Place in the oven or on the grill and cook for about 30 minutes, or until they look deflated.
  6. Place them in a bowl and cover with plastic wrap so that they can “steam”. This process will make the removal of the skin much easier. If you have time, let the eggplants cool because it will be easier to handle them while removing the skin.
  7. Cut off the stem and remove the skin by simply peeling it off. If any flesh pulls away from the eggplant with the skin, just use a knife to scrape it off.
  8. Drop the cleaned eggplants into a colander and leave to drain for about 10 minutes.
  9. Place the eggplants on a large cutting board and run your chef’s knife through it a couple times. Just rock your knife back and forth to create a paste. Place in a bowl and smash up a bit more with a spoon, just so that it’s a consistent “paste”.
  10. Chop up your tomato and onion finely. Add to the eggplant mixture along with salt, pepper, and extra virgin olive oil.
  11. Spread on some good crispy bread, crackers, or serve alongside your favorite entrée.

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AUTHOR & RECIPE DETAILS


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Mila Furman is a culinary school graduate who has made her way through many kitchens of Chicago’s finest catering companies. She chose blogging over restaurant cooking because she wanted to share the tips, tweaks and tricks she had learned in school. She brings her passion for health and fitness to the table, in order to help her readers eat cleaner and be happier. Her diet may change based on her workout or the time of year, but the cooking is always healthy, sometimes vegan, often vegetarian. Her only exceptions: the comforting recipes her mom used to make which stem from an Eastern European background.


 

 

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