Romanian Salată de vinete (aubergine dip)
2 big aubergines (eggplants)
1 small onion
2 tablespoons of mayonaise
Grill the aubergines in the oven, on the barbecue or on the fire on your stove. The skin should become completely black all around. This will take about 20 minutes.
Let cool and then peel of the blackened skin. Chop into big pieces and let excess liquid drain out in a colander or on a wooden cutting board.
Then chop very finely and add a very finely chopped onion. You can also do this with a blender.
Add the oil, salt, pepper and mayonaise to taste and serve with (pita) bread or chips or as a side dish.