Romanian eggplant (salata de vinete)

Ingredients

• 4 eggplants 
• 1 brown onion, diced
• 3 garlic cloves, crushed
• 1 tsp sea salt flakes
• ½ tsp freshly ground black pepper
• 60 ml (¼ cup) extra virgin olive oil, plus extra for drizzling
• 5 mint leaves, chopped
• Aleppo pepper, for sprinkling

Instructions

1. Cook the eggplants over an open flame for 10–15 minutes, turning with tongs every 5 minutes, until the skin is burnt all over and the flesh is soft. Remove from the heat and place in a bowl until it is cool enough to handle.
2. Peel the eggplants and place the flesh in a colander for any liquid to drain. Discard the skin and stalks (the skin is excellent for the compost).
3. Transfer the eggplant to a bowl and smash using a fork until smooth, then add the onion, garlic, salt, pepper and olive oil. Stir well to combine.
4. Place the eggplant mixture in a serving dish, scatter over the mint and Aleppo pepper, drizzle with a little extra oil and serve at room temperature.

Images and recipes from Very Good Salads by Shuki Rosenboim & Louisa Allan, published by Smith Street Books, distributed by Thames & Hudson Australia (RRP $39.99).