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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- Transfer the drained eggplant flesh to a bowl and mash it with a fork or potato masher.
- Add the minced garlic, sunflower oil, salt, and black pepper to the mashed eggplant. Mix well to combine all the ingredients.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
- 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