The story is very simple, and it is said a few words, as the recipe does not .
In Sicily I met a Romanian girl who made me taste the cream of eggplant, a dish typical of his nation. In general, in Romania - so he told me - is getting ready for summer, you put in a jar and can be enjoyed in winter, as an accompaniment to meat dishes.
I was very impressed this cream, as well as for his goodness, even the affinity with the Sicilian cuisine, which makes the eggplant a key ingredient.
As already mentioned, this is not a recipe for real: the doses are to the eye, and the process is a little ... eye. The girl, in fact, could not explain the precise doses and times, but we have come anyway, because it is a simple cream.
Small side note: if you do not like onions escaped from this recipe, but first explain to me why you ruined my life for free. And do not get me out the classic cliché of fiatella, please, why anyone who smokes has a breath (and not only ...) much worse! But this is my point of view ... :)
Eggplant cream (as is done in Romania)
Ingredients (for 4 persons, with the eye)
2 eggplant purple (those ball, so to speak) [my weighed 900 g]
2 onions 230 g of mayonnaise [but I suspect it takes at least 100 grams more, so let's say 300]
slap the eggplant in the oven without peeling. I, so trial and error, I adjusted the thermostat on 140 degrees (fan) and I cooked for about 1h30. To feel the cooking I put the proverbial toothpick / fork.
Meanwhile slice the onions.
Once cooked eggplant, let cool and peel.
Mix the eggplant, add the mayonnaise, mix well and add salt. Finally, add the chopped onion. Giving another stirred, refrigerate and serve cold.
Yum!
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