Hi everyone, welcome to my blog!
Here I will post my kitchen experiments and favorite recipes. A little about my influences - I was born in Moldova, I grew up in Israel, I moved to the USA, and I studied abroad in both Argentina and France. I've also traveled quite a bit and had friends from all over the world, so you can expect to find quite the random assortment of foods on this blog! However, if they made it here it means they've been tried and joyfully devoured!
Cooking food from places around the world is a journey for me and I love finding recipes from places I've been or haven't been and give them a try, so if you have any favorites, don't hesitate to share!
So here it is, I finally decided to find me a place online where all my journeys can coalesce, enjoy!

Sunday, June 5, 2011

Romanian Eggplant Salad

No meal in my household can be had without the absolute basic - our eggplant salad! It's like bread and water, you just have to have it! It consists of nothing other than roasted eggplants with some oil and salt, but the taste is divine and one serving is never ever enough! The directions might seem a bit confusing so I added a few pictures so you can realize they're not as intimidating as they might sound.. Enjoy!

4 large eggplants
Vegetable oil
Tomatos (optional, to garnish)
Green onion (optional, to garnish)

1.     Broil the eggplants for 40minutes, turning them over after half the time. You may broil using the broil function of your oven or use an open flame to roast them stove top. 
2.     Place a colander in a large bowl, peel the eggplants (careful, they'll be very hot), and place the meat in the colander.

3.     At this point the eggplants have to drain for at least an hour otherwise they will be very bitter. In order for all the juice to drain well we maintain pressure on the eggplant during this hour. A simple way that we use to do it is to place something heavy directly on top of the eggplants. Start by placing a plate over the eggplants and hand pressing it to get some of the juice out. When most of the major juice has sifted out, place a heavy bowl full of water to maintain the plate pressed down and leave for an hour. It may look something like this:

4.     When all the juices have drained place the eggplants in a food processor and mix, adding oil and salt to taste. Make sure you only pulse and don't let it run too much, you want to still be able to see most of the seeds. Be somewhat generous on the oil and salt until you reach a smooth texture, but once it's chopped you can take it out of the processor and add the oil and salt by hand mixing until it tastes good.
If you don't have a processor or just want to make it like in "the good ole-days," place the meat on a large cutting board and use a large knife to chop the eggplants until they reach a smooth, even texture. Then place in a bowl and add salt and oil until it tastes good! 
5.    Garnish with slices of tomato and green onion and serve!


  1. Try to add to it a roasted colored (no green though) pepper. It brings all smoky flavors up! I discovered it by accident – had leftover pepper on the bottom of container along with eggplant. Tastes absolutely delicious!

  2. You're absolutely right! I've made it that way many times as well, it is delicious!!