Roasted Eggplant Salad…or “Salata de vinete”

 

Roasted Eggplant Salad

This beloved eggplant salad is one of the most consumed appetizers in Romania.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Salad
Cuisine romanian
Servings 8 servings

Ingredients
  

  • 3-4 large globe eggplants

  • 5 tablespoon extra virgin olive oil

  • salt and pepper, to taste

  • 1 cloves garlic (crushed)

    optional
  • 1 small onion optional
  • 1 tablespoon mayonnaise

    optional

Instructions
 

  • Roast your eggplants on the grill, and remove the pulp. Once you've extracted the flesh and discarded the skin and seeds, use it right away. If not, let the pulp sit in a bowl with some water and lemon juice in it. This prevents the eggplant from darkening.

  • Put your eggplant into a fine wire strainer, and squeeze out any excess liquid. Transfer the pulp to a mixing bowl.

  • Add the olive oil, salt, pepper, and optional crushed garlic or onion.

  • With a fork, whip the mixture until it becomes homogeneus, light, and fluffy with no large chunks or strings of eggplant. This can take awhile. You may have to take several breaks in between to rest your arm.

  • Once the puree is ready, you can gently stir in your optional mayonnaise. Chill before serving.

Notes

The traditional way to eat eggplant salad is straight up as an appetizer or salad. It's also delicious spread on crunchy crackers, or toasted bread.
Keyword eggplant, Roasted, salad
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