Prepare the Eggplants:

• I used frozen roasted eggplants, which I made myself the previous season. But if you don't have already roasted and peeled eggplants, I will detail the process below. Keep in mind that the quantity I used is for the 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 to remove any bitterness and ensures a better texture for the salad.

Mix the salad:

• Add all the ingredients in 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.