Salată de Vinete

Prick the eggplant and roast under a hot broiler (or directly over a gas flame or grill), turning every few minutes, until the skin is charred all over and the flesh collapses. In an air fryer, roast them whole for about 30 minutes, turning twice.

Peel the roasted eggplant while warm and let the flesh drain in a colander for 10 minutes so it is not bitter or watery.

Chop drained eggplant finely with a knife, then beat with a fork, adding sunflower oil a little at a time until pale and creamy.

Stir lemon juice, salt and onion into eggplant spread. Chill until serving.