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.

Salata De Vinete (traditional Aromanian Eggplant Dip)

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

  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 eggplant flesh with a fork or potato masher until smooth.
  5. Add the minced garlic, olive oil, lemon juice, salt, and pepper to the mashed eggplant. Mix well to combine all the ingredients.
  6. 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