Eggplant Aubergine Appetizer Romanian Style Vinete
Smoky, creamy, and irresistibly savory, this Eggplant Aubergine Appetizer Romanian Style Vinete is the perfect addition to any table. Featuring fire-roasted eggplants meticulously transformed into a luscious spread, this traditional dish is elevated by the subtle sweetness of finely minced yellow onion and the silky richness of sunflower oil. The naturally smoky flavor, achieved by charring the eggplant over an open flame, is balanced with a touch of salt and black pepper, creating a beautifully simple yet complex flavor profile. Perfect as an appetizer, dip, or side dish, this Romanian classic pairs wonderfully with crusty bread, crackers, or crisp veggies. With just a few wholesome ingredients and a hint of rustic charm, this recipe highlights the versatility of eggplants in the most delicious way.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Eggplants
- 1 small Yellow onion
- 4 tablespoons Sunflower oil
- 1 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Preheat your grill or stovetop burner to high heat. For stovetop use, you can line the burner with aluminum foil to catch drips.
Poke a few holes in the eggplants with a fork to prevent them from bursting during cooking.
Cook the eggplants directly on the flame or grill, turning occasionally with tongs, until the skin is charred and the flesh is soft and smoky. This should take about 20-30 minutes.
Once cooked, transfer the eggplants to a cutting board and let them cool slightly. Peel off the charred skin using your fingers or a knife. It's okay if some small bits of skin remain as they add flavor.
Place the peeled eggplants in a colander or sieve over a bowl to drain any excess liquid for about 10 minutes. This prevents the appetizer from being too watery.
Finely chop the eggplants using a wooden or plastic knife (to avoid oxidation) until they become a paste-like consistency. Alternatively, you can use a food processor and pulse a few times for a smoother texture.
Finely mince the yellow onion and add it to the chopped eggplant mixture.
Gradually stir in the sunflower oil one tablespoon at a time, until fully incorporated and the mixture becomes creamy.
Season with salt and freshly ground black pepper to taste.
Transfer the eggplant spread to a serving dish and serve at room temperature with fresh bread, crackers, or sliced vegetables. Optionally, garnish with fresh parsley or a drizzle of olive oil.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 36.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 30.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 2210 mg | 47% | |
*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.
