Nut-Free Salata de Vinete
Discover the perfect twist on a Romanian classic with this nut-free Salata de Vinete recipe, a creamy and smoky eggplant spread that's loaded with vibrant flavors and simple ingredients. Made with roasted eggplants, sunflower oil, and a touch of fresh onion and lemon juice, this dish offers a nut-free alternative to the traditional recipe, ensuring it's suitable for everyone at the table. The secret lies in the roasting process, which gives the eggplant its rich, velvety texture and irresistible depth of flavor. Quick to prepare and easy to customize, this recipe is perfect as a chilled appetizer, spread, or dip served alongside fresh bread, crackers, or veggie sticks. Ready in just under an hour, it’s a delightful addition to any meal or gathering!
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Recipe Information
Ingredients
- 2 large eggplants
- 75 ml sunflower oil
- 1 small onion
- 15 ml lemon juice
- 1 tsp salt
- 0.25 tsp pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the eggplants, then pierce them several times with a fork. This prevents them from exploding during roasting.
Place the eggplants on a baking sheet lined with aluminum foil. Roast them in the oven for about 40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
Remove the eggplants from the oven and allow them to cool. Once cool enough to handle, peel off the skin. It's okay if a few charred bits remain, as they add to the smoky flavor.
Place the eggplant flesh on a wooden cutting board and chop finely using a sharp knife or special wooden-handled eggplant mincer until it reaches a creamy, paste-like consistency.
Transfer the chopped eggplant to a large bowl. Gradually add the sunflower oil, mixing continuously with a wooden spoon or spatula to achieve a smooth, creamy mixture.
Finely chop the onion and add it to the eggplant mixture. Mix thoroughly.
Add the lemon juice, salt, and pepper to the mixture, stirring well to combine all of the flavors.
Taste and adjust the seasoning if necessary.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled as a salad, spread, or dip with fresh bread or crackers.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 46.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 32.1 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1950 mg | 41% | |
*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.
