In Romanian: Salata de vinete cu gogosari.



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