Prepare the Eggplants:

• I used frozen roasted eggplants that I prepared myself the previous season. If you don't have already roasted and peeled eggplants, I'll detail the process below. Keep in mind that the quantity listed is for roasted eggplants, not fresh ones.
• Wash and dry the eggplants.
• Prick the eggplants in several places with a fork to allow steam to escape.

Roast the Eggplants:

Oven Method:

• Preheat your oven to 400°F (200°C).
• Place the whole eggplants on a baking sheet lined with foil or parchment paper.
• Roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is very soft.

Grill Method:

• Preheat your grill to medium-high heat.
• Place the whole eggplants directly on the grill grates.
• Grill for about 20-30 minutes, turning every 5-10 minutes, until the skin is blackened and the flesh is tender.

Stovetop Method:

• Place the eggplant directly on a gas burner over medium-high heat.
• Turn occasionally with tongs until the skin is charred and the flesh is soft, about 15-20 minutes.

Peel the Eggplants:

• Once roasted, transfer the eggplants to a bowl and cover with plastic wrap or a lid for about 10 minutes. This steaming process makes the skin easier to peel off.
• Peel the skin off with your fingers or a spoon, discarding the charred skin. Avoid washing the eggplant flesh to preserve its smoky flavor.

Drain the Eggplants:

• Place the peeled eggplants in a colander to drain excess liquid for about 15-20 minutes. This helps remove any bitterness and ensures a better texture for the salad.

Mix the salad:

• Add all the ingredients to a food processor and blend until smooth.

Chill and Serve:

• Let the salad sit for a few hours in the refrigerator to allow the flavors to meld together.
• Serve the Romanian eggplant salad chilled or at room temperature, garnished with fresh parsley if desired.
• Enjoy with fresh bread, crackers, or as part of a mezze platter.