Recipe courtesy of Nadia Comaneci

Nadia's "Salata de Vinete" Eggplant Salad Spread

Name: Nadia's "Salata de Vinete" Eggplant Salad Spread
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 6 servings
Ingredients: 2 medium eggplants; 1/4 cup olive oil, plus more if needed; 2 tablespoons lemon juice, plus more if needed; 1 small onion, finely chopped; 2 heaping tablespoons light mayonnaise, plus more if needed; Kosher salt and pepper; Kosher salt and pepper; Dill, chopped, for garnish

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Level: Easy

Total: 2 hr 10 min
Active: 25 min

Yield: 6 servings

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Ingredients

2 medium eggplants

1/4 cup olive oil, plus more if needed

2 tablespoons lemon juice, plus more if needed

1 small onion, finely chopped

2 heaping tablespoons light mayonnaise, plus more if needed

Kosher salt and pepper

Dill, chopped, for garnish

Directions

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Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.

When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.

Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.