Salata de Vinete
Indulge in the smoky and creamy delight of *Salata de Vinete*, a traditional Romanian eggplant salad that’s perfect as a starter or spread. This recipe celebrates the natural flavors of roasted eggplants, charred to perfection for a soft, silky texture. Combined with garlic, mayonnaise, olive oil, and a touch of lemon juice, the salad boasts a rich yet refreshing balance of creaminess and tang. Fresh parsley adds a vibrant pop of color and flavor, while a hint of black pepper enhances its depth. Quick to prepare and ideal for pairing with crusty bread or crackers, this dish is a crowd-pleaser that captures the essence of authentic Romanian cuisine. Make it ahead for a chilled, flavor-packed appetizer that truly shines at any gathering! Keywords: Romanian eggplant salad, Salata de Vinete recipe, roasted eggplant spread, smoky eggplant salad, traditional Romanian dish.
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Recipe Information
Ingredients
- 3 large eggplants
- 2 large garlic cloves
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and pat them dry. Prick the eggplants all over with a fork to prevent them from bursting while cooking.
Place the eggplants directly on the oven rack or on a baking sheet and roast for about 30-40 minutes, turning them occasionally, until the skin is charred and they are soft to the touch.
Remove the eggplants from the oven and let them cool slightly. Once cool enough to handle, peel the skin off and remove the stem. Transfer the flesh to a colander to drain any excess liquid for about 10 minutes.
While the eggplant is draining, finely chop the garlic cloves and the fresh parsley.
Once the eggplant has drained, chop it finely on a cutting board or blend it in a food processor to your desired consistency.
In a mixing bowl, combine the chopped eggplant, garlic, mayonnaise, and olive oil. Stir well to combine.
Add lemon juice, salt, and black pepper to the mixture, adjusting seasoning to taste.
Garnish the top of the salad with freshly chopped parsley.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve with fresh bread or as a spread on crackers.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 41.0 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 3253 mg | 69% | |
*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.
