Eggplant Dip (romanian Salată De Vinete)

Eggplant Dip, also known as Salată de Vinete, is a popular dish in Romanian cuisine. This creamy and flavorful dip is perfect for spreading on bread or serving as a side dish.

Vegetarian Gluten Free Appetizer Eastern European Eggplant Dip Romanian Cuisine
Eggplant Dip (romanian Salată De Vinete)

Ingredients

  • 2 large eggplants
  • 2 cloves garlic, minced
  • 2 tablespoons mayonnaise
  • 2 tablespoons sunflower oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
  3. Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and place the flesh in a colander to drain excess liquid.
  4. In a bowl, mash the eggplant flesh with a fork or potato masher until smooth.
  5. Add the minced garlic, mayonnaise, and sunflower oil to the mashed eggplant. Mix well to combine.
  6. Season with salt and pepper to taste.
  7. Refrigerate the eggplant dip for at least 1 hour before serving to allow the flavors to meld.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
10g
Protein
2g
Fat
8g

Supplies

Baking sheet Colander Bowl Fork or potato masher

Tools

Oven

Serving suggestions

Serve the Eggplant Dip with crusty bread, pita chips, or fresh vegetables.

Tips & tricks

For a smokier flavor, you can char the eggplants directly over a gas flame on the stovetop instead of roasting them in the oven.

Cost

$5