Salata de vinete – Aubergine Salad

Step 1

Pre-heat the oven to 250 . Make small cuts in the aubergines with a sharp knife. Put the aubergines on a baking tray, bake in the oven on for about 25 min on one side, turn the aubergines and bake for 30 more minutes. If you have a grill function on your oven, you can use this function at maximum and reduce the time to 20 minutes grilling on each side. The aubergines get a better taste. Take them out and let cool. Cut a long incision in the aubergines and remove the meat with a spoon and put those on in a sieve to stain the liquid.

Peel the onion and cut in pieces. In a food processor , put the aubergines, the onion and the olive oil and mix until it gets a creamy consistency. Salt to taste.

Wash the tomatoes and cut the top. With a teaspoon take out the meet and seeds and make a hole in the tomatoes. Fill the tomatoes with the aubergine salad. Use the top as a “lid”.

Serve with some good bread.