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.

Salata De Vinete (roasted Eggplant Salad)

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

  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 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 roasted eggplant flesh with a fork or potato masher. Add the minced garlic, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  5. 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