Romanian Eggplant Spread Salata De Vinate
Delight your taste buds with the authentic flavors of Romania by making Salata de Vinete, a creamy and smoky eggplant spread. This traditional Romanian appetizer is made from roasted eggplants, finely chopped for a velvety texture, then blended with sunflower oil, a touch of mayonnaise, and a hint of lemon juice for balance. Grated white onion adds a subtle sharpness, while salt and black pepper enhance its rich, earthy flavor. The charring of the eggplants' skin imparts a signature smoky aroma, making it a true standout among Mediterranean-inspired dips. Perfect as a refreshing starter or dip, serve this chilled spread with crusty bread, crackers, or fresh veggies for a light, flavorful treat. Easy to prepare and bursting with authentic tastes, this spread is a must-try addition to your appetizer repertoire.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons sunflower oil
- 1 small white onion
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven or grill to high heat (around 450°F/230°C).
Wash the eggplants thoroughly and pat dry. Pierce each eggplant a few times with a fork to prevent them from bursting during cooking.
Place the eggplants directly on the grill or on a baking sheet lined with parchment paper. Cook for 25–30 minutes, turning occasionally, until the skin is charred and the flesh is soft and tender.
Remove the eggplants from the heat and let them cool for 10 minutes. Once cooled, peel off the skin, using a knife or spoon to help if necessary. Discard the skin and transfer the flesh to a cutting board.
Finely chop the eggplant flesh with a knife until it has a smooth, almost paste-like consistency. Alternatively, you can use a food processor and pulse briefly for a similar texture, but traditional preparation avoids using machines.
Place the chopped eggplant in a mixing bowl. Finely grate the white onion and add it to the bowl.
Add the sunflower oil, mayonnaise, lemon juice, salt, and black pepper to the eggplant mixture. Stir everything together until well combined. Taste and adjust seasoning if needed.
Transfer the eggplant spread to a serving bowl. For the best flavor, chill it in the refrigerator for at least 30 minutes before serving.
Serve the Salata De Vinete with crusty bread, crackers, or fresh vegetables. Enjoy!
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 30.2 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2215 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.
