Dairy-Free Salata de Vinete
Discover the rich, smoky flavors of Dairy-Free Salata de Vinete, a delicious and wholesome variation of the classic Romanian eggplant salad. This recipe transforms roasted eggplants into a creamy, dairy-free dip that’s bursting with vibrant ingredients like fresh parsley, zesty lemon juice, and aromatic garlic, all balanced with a touch of red onion for added crunch. Perfectly seasoned with olive oil, salt, and black pepper, this plant-based dish is ideal for vegans, those seeking dairy-free options, or anyone in love with Mediterranean-inspired flavors. With just a handful of simple ingredients and easy-to-follow steps, this versatile spread pairs beautifully with crusty bread and fresh veggies, making it the ultimate appetizer or snack. Serve chilled for a refreshing treat that’s sure to impress!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 large eggplants
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 2 cloves garlic
- 0.5 medium red onion
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the eggplants. Pierce them a few times with a fork to allow steam to escape during cooking, preventing them from bursting.
Place the eggplants directly on the oven rack with a baking sheet underneath to catch any drips. Roast them for approximately 35-40 minutes, turning occasionally, until they are soft and collapsed with charred skin.
While the eggplants are roasting, finely mince the garlic and chop the red onion into small pieces. Set aside.
Once the eggplants are cooked, remove them from the oven and let them cool until they can be handled safely.
Peel off the eggplant skins, scooping out the flesh. Place the flesh into a colander to drain any excess liquid for about 5 minutes.
Transfer the drained eggplant flesh to a mixing bowl. Use a fork to mash the eggplant to a smooth consistency.
Add lemon juice, olive oil, minced garlic, chopped onion, salt, and black pepper to the eggplant mixture. Mix well to incorporate all ingredients.
Taste and adjust the seasoning if needed. Mix in the fresh parsley.
Chill the mixture in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serve as a dip with fresh vegetables or as a spread on crusty bread. Enjoy your Dairy-Free Salata de Vinete!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 31.4 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
