Mihaela Cimpoeasu

Ingredients

2-3	big ripe aubergines (egglplants)
1	onion
2-3	tbs. sunflower oil
	salt
	mayonnaise (optional)

This is not exactly a salad, but this is how we call it in Romania. In case you want to cook the aubergines in advance, bake and peel them, cut off their ends, wrap them in plastic and foil and put in the freezer.

Choose big eggplants with a shiny black colour. Put them on the stove over open fire or over an iron plate on fire. Rotate them on all sides until their peel is carbonized and they become soft. Put them aside to cool. Remove peel with care, but avoid washing them. (I usually dip my fingers in a bowl with cold water)

Cut them thoroughly with a wooden knife, add salt to taste and the onion cut up very fine. Add oil little by little, mixing continuously with a wooden spoon until the oil is incorporated. Put in the fridge.

This salad is good spread on fresh bread and with tomatoes. For a fuller taste, add 2-3 spoons of mayonnaise.

For a greater effect, you can take some medium-sized ripe tomatoes, cut them one cm from the top, spoon out the juicy inside and fill them with the salad. Put the tops back on and decorate the tomatoes with some cheese blended with butter or with mayonnaise.

Makes a large bowl depending on the size of your eggplants.