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Eggplant Paste

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Vinete Tocate | Eggplant Paste
Recipe type: Side
Vinete Tocate | Eggplant Paste is a Romanian food recipe with lemon and onion.
  • 1 eggplant
  • ½ cup olive oil
  • lemon juice
  • 1 small onion
  • paprika
  1. Choose a large eggplant, firm and with a smooth skin. Broil it under the open flame of the broiler, or over the flame of a top burner, turning constantly until tender. After the skin is burned, let it cool a little, then with fingers dipped in cold water, peel the burned skin until the pulp is very clean. Now place on a wooden board and begin to chop it while still warm with a wooden knife (or the edge of any wooden utensil or board), at the same time adding a few drops of olive oil.
  2. Transfer the paste to a bowl. Stir constantly the eggplant paste with the spoon, adding at the same time about ½ cup of olive oil, drop by drop, and also enough lemon juice, added drop by drop, and salt and pepper to suit your taste.
  3. Just before serving, chop some onions very fine and mix in. Sprinkle with paprika and serve with toasted bread.

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