Salată de Vinete (Charred Eggplant Salad)

Method

1. 1

   Char the eggplants over open flame or a ripping grill until collapsed and blackened all around.

   💡 Oven-roasting works but confesses itself — the smoke IS the recipe.

2. 2

   Peel away the blackened skin while the eggplants are still warm, keeping every bit of the smoky flesh.

3. 3

   Drain the flesh 30 minutes in a tilted colander to shed excess liquid.

4. 4

   Chop the drained flesh fine, then beat in the oil gradually with a wooden spoon until pale and fluffy.

   💡 Add the oil a little at a time, beating between additions, the way you'd build mayonnaise — dump it all in and the salad turns greasy instead of fluffy.

5. 5

   Fold in the minced onion and lemon juice; taste and adjust the lemon.

6. 6

   Serve with the sliced tomatoes and crusty bread.