Vinetta (a kind of aubergine 'mayonnaise')
Again, there is no preferred day for this, but it is a common savoury dish all through the festive period, especially among Transylvanian Hungarians.
4 medium sized aubergines (eggplants)
1 small onion
100 ml oil
1 egg yolk
1 teaspoonful of lemon juice
salt and pepper to taste
Grill the aubergines over the embers of a fire or on a griddle or under the grill, but not in the oven, until the skins come away easily. Remove the skins and place the aubergines on a tray which allows the juices to escape. Chop the flesh of the aubergines and mix this with the finely chopped onion, lemon juice, salt, pepper and egg yolk. This will create a kind of 'mayonnaise' which should be placed in a bowl. Decorate as you like, for example with items of green and red colours, such as chopped tomatoes and parsley, or pieces of green pepper and tomato.
Photograph (c)2008 Szabó, Attila T.