Recipe No. 2 in the Eggplant by Raquel Pelzel cookbook is Yosi’s Romanian Eggplant Salad. Much like the Fried Eggplant Sticks with Sriracha-Blue Cheese Dip, this recipe is intense. Between boiling eggplants and red peppers and peeling them, it took me over an hour to make BUT the flavor was really worth it. I really liked the method of salting the onion and then rinsing it to subdue the onion’s kick because I think it really could have overwhelmed the dip. I toasted wheat pit bread in the oven as it cooled from broiling while the dip chilled in the fridge. This would be great as an appetizer and you can make it a day ahead. I give this dish 4 stars.