Salata De Vinete (traditional Aromanian Eggplant Dip)
Salata de vinete is a traditional Aromanian eggplant dip that is popular in the Balkans and Eastern Europe. It is a simple yet flavorful dish that can be enjoyed as an appetizer or a side dish.
Ingredients
- 2 large eggplants
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
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 eggplant flesh with a fork or potato masher until smooth.
- Add the minced garlic, olive oil, lemon juice, salt, and pepper to the mashed eggplant. Mix well to combine all the ingredients.
- Refrigerate the salata de vinete for at least 1 hour before serving to allow the flavors to meld together.
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
- 6g
Supplies
Baking sheet Colander Bowl
Tools
Fork or potato masher
Serving suggestions
Serve the salata de vinete with pita bread, crackers, or fresh vegetables.
Tips & tricks
For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
Cost
$5