Eggplant Salad
Salata de Vinette (Romanian)

I just love this dish!

2 eggplants 1-1 1/2 Lb each
1/4 cup olive oil
1 lemon
1/2 onion chopped
salt to taste
olives

Try and buy the thinnest eggplant available.
(I have used the purple Japanese eggplant with
good results) Poke the eggplant in several places
along the entire length with fork. Lay them on
foil or pan and place them in the broiler turning
them every 10 minutes or so and cook them until the
skin is charred on all sides and center is soft.
Let eggplant cool and take spoon and remove the
soft center leaving the skin behind. Place in a bowl
take a fork and stir/mash until smooth. Refrigerate
covered until cold. Add the salt, olive oil and the
juice of 1 lemon while beating the eggplant
with a fork. Top with chopped onions and serve with
olives. Also good with crackers and/or pita bread.