In Romanian: Salata de vinete cu gogosari.
- Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain.
- During this time, boil the tomatoes and strain, roast the peppers, peel them and cut into very thin strips.
- Finely chop the onions and then fry in hot oil until soft.
- Add the chopped eggplants, pepper strips, tomato paste and salt.
- Continue frying, stirring continuously, until most of the liquid is absorbed.
- Arrange on a plate and serve cold.
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