One of Romanians' preferred salad. A classic!

Eggplant Salad Spread (Salată de vinete)

INGREDIENTS

1. 4 medium well-riped oval purple eggplants
2. 2 medium onions finely chopped
3. 10-12 cherry tomatoes cut in halves
4. 1/2 cup (125 ml) olive or canola oil
5. juice of 1/2 lemon
6. 1 tbsp sea salt

PREPARATION

1. With the rack in the middle position, preheat the oven to 350 °F (175 °C).
2. With the tip of a knife, pierce each eggplant shell at 3-4 different spots.
3. Place the eggpants on a cookie pan and cook them for 1 hour, turning them half way through.
4. When the skin changes color and becomes very wrinkled, pinch them with a wooden spoon to ensure the core is very soft.
5. Using cooking gloves, place the cooked eggplants in a deep disk.
6. Let stand at room temperature for 15 minutes.
7. Peel the eggplants and cut them into medium pieces.
8. Chop the eggplants very finely with a chef's knife or place them in a food processor or a blade blender.
9. While mixing continuously with a wooden spoon, pour the oil slowly, then add gradually the onions, the lemon juice and the salt (adjust to taste).
10. Keep mixing to obntain a uniform creamy texture.
11. Place the eggplant salad in small containers, decorate them with cherry tomatoes halves on top and cover them.
12. Refrigerate for at least 6 hours.