Vegan Salata de Vinete
Experience the vibrant flavors of Vegan Salata de Vinete, a plant-based twist on the traditional Romanian eggplant salad. This healthy and delicious recipe highlights smoky, roasted eggplant paired with zesty lemon juice, smooth olive oil, and aromatic garlic, creating a creamy, savory dip that's bursting with Mediterranean flair. Finely chopped red onion adds a touch of sweetness, while fresh parsley and a pinch of black pepper bring a bright, herbaceous finish. Perfect as a chilled appetizer, sandwich spread, or a crowd-pleasing addition to a mezze platter, this easy-to-make recipe is both vegan and gluten-free, ready in just under an hour. Treat your taste buds to this wholesome, comforting dish that pairs beautifully with crusty bread or crisp crackers!
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Recipe Information
Ingredients
- 800 grams Eggplants
- 60 ml Olive oil
- 15 ml Lemon juice
- 50 grams Red onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Garlic cloves
- 10 grams Fresh parsley
Instructions
Preheat your grill or oven to 200°C (392°F).
Pierce the eggplants with a fork in several places, to prevent them from bursting during cooking.
Place the eggplants on the grill or a baking tray and roast for about 35-40 minutes, turning occasionally until the skin is charred and the flesh is soft.
Once cooked, allow the eggplants to cool slightly, then peel off the charred skin and remove any large seeds. Place the flesh in a colander to drain excess liquid for about 10-15 minutes.
Meanwhile, finely chop the red onion and garlic. Set aside.
After draining, transfer the eggplant flesh to a large mixing bowl. Add the olive oil and lemon juice and mash using a fork or potato masher until smooth and creamy.
Add the chopped red onion, garlic cloves, salt, and black pepper to the mashed eggplant. Stir well to combine.
Taste and adjust seasoning if necessary. Add more salt, pepper, or lemon juice according to your preference.
Chop the fresh parsley finely and add it to the salad, stirring once more to distribute evenly.
Transfer the Vegan Salata de Vinete to a serving dish, drizzle with a little extra olive oil if desired, and garnish with additional parsley.
Serve chilled or at room temperature with fresh bread, crackers, or as a part of a mezze platter.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 26.2 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2045 mg | 44% | |
*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.
