Eggplant is very common both in the mediteranean cuisine and also of the polish jews (well, at least my grandmother used to make it so very often - too often for me). My grandmother used to try to con me into eating it. She succeeded once and it took me 40 years to agree to try it again. And luckily - it was in a Rumanian restaurant, and I loved it. But only this salad. I will never try eggplant in any other way and will never try anything that I suspect may have it in it.
Sorry all eggplant lovers - and I know you are many.
Rumanian Eggplant Salad / Dip
2 medium eggplants
1 jar of roasted red peppers, with the marinade (approx. 500 grams)
1/4 cup vinegar
salt & pepper
Over an open heat (if you have a bbq ready even better) place the eggplant. If using the stove - cover with aluminum foil, the "charring" is messy. You can also use the broiler - but the charring efect isn't as great. Turn occasionally. The eggplant is ready when it is charred on all sides and its juices start oozing out. Put aside and let cool.
In a food processor process the peppers with the marinade and the garlic till smooth.
Put in a bowl and add the "meat" of the eggplant to the processor and process till chunky.Add to the bowl. Add the sugar and vinegar, salt and pepper. Taste and add more vinegar if necessary.
Cover and serve cold.
Keeps for over a week