Salată de vinete (Romanian eggplant salad) (vegan)

This is a classic Romanian spread that is ever-so-present both on holiday tables and as part of regular daily non-special meals. It's done two ways: like here, plain and vegan (good for lent periods as well), or mixed with mayo for a richer outcome. Personally I don't really like the mayo version, maybe because my mom always made it like this. 
To the world outside Eastern Europe, more accustomed to the Middle Eastern Baba Ghanouj, perhaps you'll just dismiss this as a very similar version of that. You couldn't be more wrong. Give this spread a try and immerse yourself in the cuisine of our area. It might surprise you :). Enjoy.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Red onion chili bhajis with mint and garlic raita (Indian).
Five years ago: Za'atar dip (sauce) (Jewish and Palestinian) (raw vegan).
Six years ago: Ginger cake squares (crispy base, fudgy topping).
Seven years ago: Onion-tamarind soup with herb butter baguette.
Eight years ago: Tortilla de patatas (Spanish potato omelette) with parsley and fennel and Red wine pears with Camembert.





Ingredients (makes a large bowl, about 4 servings):

• 4 large eggplants, roasted and peeled
• 1 yellow or white onion
• 50-75 ml vegetable oil (usually sunflower)
• juice from half a lemon
• 1 teaspoon salt
• 1 teaspoon black pepper
• bread to serve

Traditionally, before people got kitchen robots, the salad was made by finely chopping the roasted eggplants with a large kitchen knife, back and forth, multiple times, until the eggplant flesh was turned into pulp. Nowadays you can just use the blender, but know that you will be missing out on some of the traditional charm - so to preserve it, you should be careful not to overblend. Just like with guacamole, the slightly gritty occasional chunky texture is preferably to a baby food texture.

Get the eggplants and finely mash them - a few blender pulses should do it. Finely chop the onion and add it. Carefully mix in the sunflower oil, a little at a time, until all is incorporated. At the end, mix in the lemon juice, salt and pepper. 

Serve with fresh crusty bread to be spread upon. It's done, dig in! :)