Romanian Eggplant Salad - Vinete

Grill method (Note 1):

1. Grill the eggplants on a temperature medium-low to low somewhere between 20 to 40 minutes or until the skin is evenly charred, and the eggplant collapses, the flesh should be really soft.3 eggplants

Stovetop method:

1. Put some foil around the burners of the stovetop to make sure that the liquid released by the eggplants won't cause too much of a mess. Prick the eggplants with a fork several times and lay them directly on the flame of the burners.
2. Turn regularly with a pair of tongs, making sure that the skin is burnt on all sides. Cook until the skin is evenly charred and the flesh of the eggplants very soft. This should take about 10-15 minutes, depending on the size of the eggplants.

Oven method:

1. Bake: Place the eggplants on a baking tray lined with parchment paper or foil and bake in a preheated oven at 350°F/ 180°C for about 45 minutes or until the flesh of the eggplants is very soft.

Roasted Eggplant Salad - Vinete:

1. Peel and drain: After grilling, roasting, or baking the eggplants, let them cool, then carefully remove all the skin. Place the eggplants in a sieve and let drain for about half an hour to one hour.
2. Chop with a special wooden knife made especially for this purpose (if you are Romanian and have one, of course) or with a regular knife. You could process the eggplants in the food processor; the salad will then have a mousse-like consistency, which is delicious but not very authentic. I prefer to chop the salad rather roughly so that I have something to chew here and there.

Mayonnaise dressing:

1. Mix the chopped eggplants with 2-4 tablespoons of mayonnaise, preferably homemade (to taste); add the grated garlic and salt and pepper to taste. Mix very well. Sprinkle with parsley and serve with bread and tomatoes.

Oil dressing:

1. Mix the chopped eggplants with the very finely chopped onion and salt and pepper to taste. Mix well. Sprinkle with parsley and serve with bread and tomatoes.