Soy-Free Salata de Vinete
Indulge in the classic flavors of Eastern European cuisine with this soy-free Salata de Vinete recipe, a roasted eggplant salad that’s bursting with rich, smoky flavors and vibrant accents. Perfect for those seeking a dairy-free and soy-free alternative, this dish highlights simply roasted eggplant blended with fresh garlic, zesty lemon juice, and aromatic parsley for a refreshing, wholesome experience. Enhanced with extra virgin olive oil and a touch of seasoning, this versatile recipe is easy to prepare and can be enjoyed as a spread, dip, or side dish. Ready in just over an hour, this crowd-pleaser is best served chilled or at room temperature with crusty bread, crackers, or crisp vegetable slices for a flavorful appetizer or snack.
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Recipe Information
Ingredients
- 2 large eggplants
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic cloves
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the eggplants. Pierce them a few times with a fork to allow steam to escape.
Place the eggplants on a baking sheet lined with parchment paper and roast them for about 40-45 minutes, or until the skins are wrinkled and the eggplants are tender.
Remove the eggplants from the oven and let them cool until you can handle them comfortably.
Peel the roasted eggplants, discarding the skins, and place the flesh into a colander to drain for about 10 minutes. This will remove excess moisture and reduce bitterness.
Finely chop or blend the eggplant flesh to your desired texture and place it in a mixing bowl.
Mince the garlic cloves and add them to the bowl with the eggplant.
Add the lemon juice, olive oil, salt, and pepper to the eggplant mixture and stir well until combined. Adjust seasoning to taste.
Chop the fresh parsley and fold it into the salad for a burst of herbal freshness.
Transfer the salata de vinete to a serving dish and serve chilled or at room temperature with crusty bread or raw vegetables.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 27.9 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2225 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.
