Fried Eggplant Salad Romanian-style

Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt on both sides, and let sit for 10 minutes to draw out excess moisture.

Pat the eggplant slices dry with paper towels to remove the released liquid.

Heat the oil in a large skillet over medium-high heat until shimmering.

Working in batches to avoid crowding, fry the eggplant slices for 3-4 minutes per side until golden brown, adding more oil as needed.

Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.

Slice the onions into thin rings and add them to the same skillet, cooking over medium heat for 5-7 minutes until softened and lightly golden.

Stir in the tomatoes (crushed or chopped) and cook for 3-5 minutes, breaking them down gently with a spoon.

Add the roasted peppers and a pinch of salt, then gently fold in the fried eggplant slices without breaking them apart.

Simmer the salad over low heat for 5-10 minutes to allow the flavors to meld, stirring carefully once or twice.

Taste and adjust the salt as needed, then transfer to a serving dish and allow to cool to room temperature before serving.