Olimpia, the missionary who works with us from Romania, made us this salad when we ate at her house last week. We would think of it more like a dip, but I made an absolute pig out of myself!
- 2 eggplants Roast these under the broiler, turning every once in a while until the skins are blackened. Cool, skin, and drain. Remove seeds that are easy to remove. Then kind of mash them together with:
- sunflower oil (Until you have kind of a paste)
- 1 onion (finely chopped)
- lemon juice
- salt
- garlic
Serve as is with crackers or bread, or with roasted peppers or tomatoes.
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