Romanian Roasted Eggplant Spread

1. Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.

2. Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.

3. Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.

4. Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

Cook's Notes:

You can cook the eggplant on the grill instead of roasting in the oven, if desired.

Do not use a blender instead of the electric mixer in step 4.

Vegetable oil can be used in place of the canola oil, if needed.