Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vana)
This was a recipe that my paternal grandmother brought with her from Romania. This is a recipe that you either like or don't like. I have always loved this recipe.
SERVES 6 -10
- 2 medium eggplants
- 2 medium onions (chopped)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 10 slices white bread or pita bread
Preheat oven to 325 degrees.
Wrap the eggplants in aluminum foil and place onto baking sheet.
Bake until soft and the skin is charred, about 1 hour.
Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
Mix well with a fork.
Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.