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Eggplant (Aubergine) Appetizer - Romanian Style - (Vinete)
From: Diva

Annie swore by Mazola oil... Annie is my mother; Her children all affectionately called her Annie. Eggplant was relatively inexpensive. It was used frequently in various Romanian recipes prepared in my home. I developed a taste for the eggplant's distinctive flavour and enjoy it to this day.


  • 1 large eggplant
  • 1 medium onion, grated
  • 1 teaspoon lemon juice
  • 1/4 cup corn oil
  • salt
  • pepper

Broil eggplant on all sides until well cooked -- turning frequently as it cooks.

Scrape the purple skin off, and discard skin.

Mash eggplant well with a wooden spoon,.

Add salt and pepper, to taste.

Mix grated onions with one tsp of mazola oil.

Add to mashed eggplant.

Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.

Add lemon juice.

Mix well, and serve as an appetizer on crackers or other bread rounds.