Traditional Salata de Vinete Recipe | Traditional Romanian Eggplant Salad

Salata de Vinete is a popular Romanian dish made from roasted eggplant, mixed with onions, sunflower oil and sometimes mayonnaise or other ingredients for added flavor. The eggplant is traditionally roasted over an open flame or on a grill, giving it a smoky flavor. Once cooked, the eggplant is peeled and mashed, then combined with finely chopped onions and seasoned to taste. This creamy, savory Salata de Vinete salad is typically served as a spread on bread or as a side dish, often enjoyed during summer gatherings or as part of a traditional Romanian meal. Its rich taste and simplicity make it a beloved dish in Romanian cuisine. Here is a traditional Salata de Vinete recipe:

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Ingredients of Salata de Vinete:

• 3-4 large eggplants
• 2-3 medium onions, finely chopped
• 3-4 tablespoons sunflower oil (or to taste)
• Salt, to taste
• Optional: black pepper, chopped parsley, mayonnaise (if desired for creaminess)

Instructions of Making Salata de Vinete:

• Preheat your oven or grill whichever you like to a high temperature. Prick the eggplants with a fork in several places to prevent them from bursting while roasting.
• Roast the eggplants until the skin is charred and the flesh is soft. You can do this on a grill by placing them directly over the flame or in the oven at around 400°F (200°C) for about 30-40 minutes, turning them occasionally for even roasting. The eggplants should collapse and become tender.
• Once roasted, remove the eggplants from the heat and let them cool for a bit until they are safe to handle.
• Peel off the charred skin from the eggplants and place the flesh in a colander or strainer to drain excess liquid for about 20-30 minutes.
• Mash the drained eggplant flesh using a fork or potato masher, achieving a smooth consistency.
• Mix in the finely chopped onions and sunflower oil. Add salt to taste and mix well. Adjust the seasoning according to your preference. Some variations include adding black pepper, chopped parsley, or even a tablespoon or two of mayonnaise for extra creaminess, though this is optional.
• Now keep the salad in the refrigerator for at least an hour to chill it before serving. This allows the flavors of this dish to meld together.

Serving of Salata de vinete:

• Serve the Salata de vinete as a spread on bread, as a side dish, or as part of a larger meal. It pairs well with fresh vegetables, crackers or as a dip.

Enjoy your homemade Salata de vinete!

 Recipe Card

Cuisine: Romanian, Prep Time: 30 minutes, Cook Time: 40 minutes, Chilling time: 1 hour, Total Time: 2 hours 10 minutes