As soon as they are cool enough to handle, peel them and rinse off any bits of charred skin, or cut in half and scoop out the flesh with a spoon.
Place clean eggplants in a colander to drain for 10 min.
Transfer eggplant into a non reactive bowl and pulse with an electric mixer until smooth.
Taste and adjust seasoning if needed.
I like to add a teaspoon of vinegar or lemon juice at the end.
Note: I always roast a lot of eggplant, drain it and put it in the freezer. When I want to make this dish just defrost it, drain it and mix it with onion, garlic, mayo salt and pepper and I have a great dip in just minutes.
Some people make this dish without garlic or without onion. you can skip the mayo, just add some olive oil and the rest of the ingredients and you will love it.
Tags: Roasted Eggplant Dip Recipe, Salata de Vinete recipe, Romanian Roasted eggplant salad recipe