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Classic Romanian Eggplant Dip (Flame-Roasted Eggplant Emulsified with Sunflower Oil and Crisp Minced Onions)
The defining summer appetizer of Romanian homes: smoky flame-charred eggplant pulp hand-beaten with a wooden spoon while drizzling sunflower oil until fluffy and pale, folded with sweet crisp red or yellow onion.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
4servings
- Fresh firm eggplants1000 g
- Sunflower oil80 ml
- Yellow or sweet red onion, very finely minced1 piece
- Fresh lemon juice1 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Roast whole eggplants directly over gas flame or hot charcoal, turning frequently until completely charred and flesh collapses into tenderness.
15 min timer
2
Peel charred skins while hot using a spoon, discarding any burnt bits. Let the pulp drain on a slanted wooden board for 30-40 minutes to remove bitter juices.
30 min timer
3
Chop eggplant pulp finely with a wooden chopper or blade (avoiding metal to prevent oxidation). Transfer to a bowl.
3 min timer
4
Beat vigorously with a wooden spoon while drizzling in sunflower oil gradually until pale, fluffy, and emulsified. Stir in lemon juice, salt, and minced onion. Serve with garden-fresh tomatoes and crusty bread.
5 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
