Romanian Eggplant Salad (Salată de Vinete)

Salată de Vinete is a traditional Romanian eggplant salad that is popular as a side dish or spread. It is a simple and delicious recipe that is perfect for summer gatherings or as a light appetizer.

Romanian Eggplant Salad (Salată de Vinete)

Ingredients

  • 2 large eggplants
  • 2-3 cloves of garlic, minced
  • 2 tablespoons of sunflower oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped, for garnish

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 for about 15 minutes.
  4. Transfer the drained eggplant flesh to a bowl and mash it with a fork or potato masher.
  5. Add the minced garlic, sunflower oil, salt, and black pepper to the mashed eggplant. Mix well to combine all the ingredients.
  6. Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
  7. Before serving, garnish with chopped fresh parsley.

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 Refrigerator

Serving suggestions

Serving suggestions: Serve the Salată de Vinete with crusty bread, pita chips, or as a side dish with grilled meats.

Tips & tricks

Tips: For a smokier flavor, you can char the eggplants directly over an open flame on a gas stovetop or grill instead of roasting them in the oven.

Cost

$5