Salată de Vinete
Salată de Vinete (Romanian Eggplant Salad) is a smoky and creamy spread made from roasted eggplants, typically mixed with finely chopped onion, sunflower oil, lemon juice, and salt. It's a popular appetizer served with bread.
🧂 Ingredients
- 2 large (about 1kg total) Eggplants
- 1/2 medium Onion(finely chopped)
- 3 tbsp Sunflower oil
- 1 tbsp Lemon juice(or to taste)
- 1 tsp Salt(or to taste)
- 1/4 tsp Black pepper(optional)
👨🍳 Instructions
- 1
Roast the eggplants. You can grill them over an open flame, roast them in the oven at high heat (around 220°C/425°F), or bake them until the skin is charred and the flesh is very soft.
💡 Tip: Grilling over an open flame imparts the best smoky flavor. - 2
Once roasted, let the eggplants cool slightly. Cut them in half and scoop out the flesh. Place the flesh in a colander and let it drain for at least 30 minutes to remove excess bitter liquid.
💡 Tip: This draining step is crucial for flavor. - 3
Finely chop the drained eggplant flesh using a knife or a wooden spoon. Avoid using a food processor, as it can make the texture too mushy.
💡 Tip: A traditional wooden knife is often recommended, but a sharp metal knife works too. - 4
In a bowl, combine the chopped eggplant with the finely chopped onion, sunflower oil, lemon juice, salt, and pepper (if using).
💡 Tip: Mix thoroughly to distribute all ingredients evenly. - 5
Taste and adjust seasoning as needed. The salad can be served immediately or chilled for flavors to meld.
💡 Tip: Chilling for at least an hour enhances the flavor. - 6
Serve cold, typically spread on crusty bread or toast. It can be garnished with a drizzle of olive oil or fresh parsley.
💡 Tip: Pairs well with tomatoes and feta cheese.
💡 Pro Tips
- ✓For a smoother texture, you can mash the eggplant flesh with a fork.
- ✓If you don't have sunflower oil, a neutral vegetable oil can be used.
- ✓Some recipes include a tablespoon of mayonnaise for extra creaminess, but this is not traditional.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a clove of minced garlic for a garlicky kick.
- A pinch of red pepper flakes can add a touch of heat.
- Some variations include finely chopped bell peppers or celery.