Eggplant Spread Romanian Appetizer Puttlajel or Patlagea Vana
Experience the rich, rustic flavors of Romanian cuisine with this *Eggplant Spread Romanian Appetizer*, also known as *Puttlajel* or *Patlagea Vana*. This velvety spread combines roasted eggplant with a hint of tangy lemon juice, smooth sunflower oil, and the subtle sweetness of finely chopped onion, creating a light yet flavorful dish that's perfect for entertaining. Roasting the eggplants until their skins are charred lends a delightful smoky aroma, enhanced further by an optional touch of garlic. Serve this traditional Romanian appetizer with crusty bread, crackers, or fresh vegetables for a crowd-pleasing starter. Simple to prepare and naturally vegan, it’s an irresistible choice for any gathering!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large eggplants
- 1 medium onion
- 4 tablespoons sunflower oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 clove garlic (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants thoroughly, pat them dry, and pierce them in several places with a fork to allow steam to escape during roasting.
Place the eggplants on a baking sheet lined with parchment paper and roast them in the oven for 35–40 minutes, or until the skins are charred and the flesh is soft. To enhance the smoky flavor, you can also roast them directly over a gas flame, turning occasionally.
Once roasted, let the eggplants cool for about 10 minutes. Peel off the charred skin and scoop out the soft flesh. Place the flesh into a colander to drain any excess liquid for about 5 minutes.
While the eggplants are draining, finely chop the onion or grate it for a smoother texture. If using garlic, mince it finely.
Place the drained eggplant flesh in a bowl and mash it with a fork or blend it lightly with an immersion blender for a creamier consistency.
Add the chopped onion, sunflower oil, lemon juice, salt, and black pepper. Mix everything thoroughly until it becomes a smooth and well-incorporated spread. Adjust seasoning to taste.
Refrigerate the spread for at least 30 minutes before serving to allow the flavors to meld.
Serve the eggplant spread with crusty bread, crackers, or fresh vegetables such as cucumbers or bell peppers.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 36.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 34.9 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2399 mg | 51% | |
*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.
