Romanian Eggplant Salad (Salata de vinete)
This Salata de Vinete recipe is a flavorful and satisfying Eastern European eggplant salad, perfect for gatherings or as a versatile side dish.
Equipment
- Oven
- Baking Tray
- Fork
- Colander
- Chopping Board and Knife
- Large mixing bowl
Ingredients
- 4.4 lbs (2 kg) Eggplants
- 3 tbsp Mayonnaise
- 1 onion finely chopped
- Salt to taste
- Paprika powder for garnish
- Chili flakes for garnish
Instructions
- Prep and Preheat: Start by preheating your oven to 200°C (390°F). While waiting, pierce the skin of the eggplants several times using a fork to allow steam to escape during baking.
- Bake the Eggplants: Place the pierced eggplants on a baking tray and bake for about 40-50 minutes. You'll know they're done when their skin appears wrinkled and they feel soft to the touch.
- Cool and Drain: After removing them from the oven, let the eggplants cool to room temperature. Slice them open lengthwise and scoop out the soft flesh, placing it in a colander to drain for approximately 15-20 minutes.
- Chop and Combine: Finely chop the drained eggplant flesh and place it in a large mixing bowl. Add in the finely chopped onion.
- Add Creaminess: Incorporate the mayonnaise into the mixture, ensuring the eggplant and onion are well-coated.
- Season and Stir: Add salt according to your preference and mix until well combined.
- Optional Chill Time: For optimal flavor, cover and chill the salad in the refrigerator for at least 2 hours to let the flavors meld together.
- Garnish and Serve: Before serving, garnish with a sprinkle of paprika and chili flakes.
- Serve: Serve this dish as a standalone or as a spread on slices of grilled bread.
Notes
The dish can be stored in an airtight container in the refrigerator for up to 3 days. Best served chilled.
Nutrition
Calories: 175kcal