Salata De Vinete (roasted Eggplant Salad)
Salata de Vinete, or Roasted Eggplant Salad, is a traditional Romanian dish that is perfect for summer gatherings. This smoky and creamy salad is a popular appetizer or side dish, often served with fresh bread or crackers.
Ingredients
- 2 large eggplants
- 2 cloves of garlic, minced
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Chopped fresh parsley 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 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.
- In a bowl, mash the roasted eggplant flesh with a fork or potato masher. Add the minced garlic, olive oil, lemon juice, salt, and pepper. Mix well to combine.
- Refrigerate the salad for at least 1 hour before serving. Garnish with chopped fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 2g
- Fat
- 7g
Supplies
Baking sheet Colander Bowl
Tools
Fork Potato masher
Serving suggestions
Serve the Salata de Vinete with slices of crusty bread or pita chips. It also pairs well with fresh vegetables like cucumber and bell pepper.
Tips & tricks
For a smokier flavor, you can also grill the eggplants instead of roasting them in the oven.
Cost
$5