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The eggplant salad with mayonnaise - Salata de vinete cu maioneza


Vegetarian Recipe: Romanian
A sauce can be eaten spread on toasted bread,
for a dip with vegetables or to accompany grilled meats.

Ingredients: 4 aubergines


6 tablespoons mayonnaise 1 / 2 white onion, olive oil



salt Preparation:
Let the eggplants on a baking sheet covered with parchment paper, with the holes in the prongs of a fork and put in the oven at 220C for approx 1 / 2 hour.
When they are cooked (they should be soft) to pull out and put them on a large cutting board.
Cut the tail and we raise the skin, put them in a pasta peel the eggplant to make sure that they leave for their juice cca 40 min.
then chop the eggplant, we get them, put the onion, cut into small cubes and a tablespoon of olive oil, and stir in the end everything with mayonnaise.

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semolina dumplings in broth - Supa de gris cu Galust



Cooking time: 10 min.

Ingredients:
1 / 2 liter chicken broth for 6
semolina dumplings:

butter 1 egg
about 90 grams semolina


salt Preparation:
Before you put the chicken stock to boil.
You can whisk the egg with salt and then add the semolina little ... little, since that is a creamy but not too runny n'anche too hard .. like a batter. This is a test adding
composed of a bit of a spoon (the spoon should be dipped in butter) in boiling broth if it breaks you add more semolina.
It lowers the flame and put the dumplings one at a time with a spoon that first we have bathed in butter, so the mixture comes off the spoon and falls into the pot.
When we put all the dumplings, leave for 10 min. boil it, always a very low heat and cover but not all of the pot with a lid. Eventually they turn slowly
and gnocchi are ready when you take it with the paddle
drilled and put into the pot, then pour over the hot broth.