My Roumanian grandmother called this potlagiana. Here's how we made it at home: bake a large eggplant as some have described above. Cool. Remove the seeds and skin. Throw it in a blender with 1/3 cup chopped onion, 2 cloves' worth of mashed garlic, 1/4 cup olive oil and some white vinegar to taste. Salt and pepper as you like. Blend until smooth or a little chunky, as you like. Best left in the fridge for the flavors to blend for a day or so. We ate it with crackers or on tomato slices, but pita would be much better, I think. |