Romanian Eggplant Salad Spread

Why You’ll Love This Recipe

This eggplant spread is a naturally vegan, gluten-free, and healthy appetizer that’s packed with flavor and tradition. The eggplant is roasted until tender and charred, giving it a delicious smoky aroma. With minimal ingredients, it delivers complex flavor and silky texture. Whether you serve it as part of a mezze platter, a snack, or a party appetizer, it’s sure to stand out with its simplicity and authenticity.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggplants (large, firm, and dark-skinned)
• Sunflower oil or neutral vegetable oil
• Lemon juice or white vinegar
• Salt
• Optional: finely chopped onion or garlic
• Optional garnish: fresh parsley or tomato slices

Directions

1. Preheat your oven to 450°F (230°C), or prepare a grill.
2. Prick the eggplants with a fork and place them directly on the oven rack or grill grates. Roast for 30–40 minutes, turning occasionally, until the skin is charred and the inside is soft.
3. Remove the eggplants and let them cool slightly. Peel off the skin and drain the flesh in a colander for 15–20 minutes to remove excess liquid and bitterness.
4. Transfer the eggplant flesh to a wooden or plastic cutting board and finely chop using a wooden knife or spoon (to avoid bitterness from metal tools).
5. Place the chopped eggplant in a bowl. Slowly drizzle in oil while stirring constantly in one direction until the mixture becomes creamy.
6. Add lemon juice or vinegar, and salt to taste. Stir well to combine.
7. Optional: mix in finely chopped onion or garlic for additional flavor.
8. Chill for at least 30 minutes before serving. Garnish as desired and enjoy with bread.

Servings and timing

This recipe yields about 6–8 servings as an appetizer. Total preparation time is approximately 1 hour, including roasting, draining, and mixing.

Variations

• Add mayo: Some Romanian families mix in a bit of mayonnaise for a richer, creamier texture.
• Garlicky version: Add minced garlic for a bolder taste.
• With onion: Finely chopped raw onion gives it a sharp, fresh bite.
• Smokier: Roast the eggplant over an open flame or grill for intense smokiness.
• Tart twist: Use vinegar instead of lemon juice for a sharper tang.

Storage/Reheating

Store the eggplant spread in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even better the next day. Do not freeze, as the texture becomes watery. This spread is always served cold or at room temperature—reheating is not recommended.

FAQs

What is Romanian eggplant salad made of?

It’s made from roasted eggplant, oil, lemon juice or vinegar, salt, and optionally garlic or onion.

Can I use olive oil?

Traditionally, sunflower oil is preferred for its neutral flavor, but light olive oil can be used if desired.

Why avoid metal utensils with eggplant?

Metal can react with the eggplant and give it a slightly bitter or metallic taste. Wood or plastic tools are recommended.

How do I get the eggplant creamy?

Draining excess liquid and stirring in oil slowly while mixing helps create a creamy, smooth texture.

Can I roast the eggplant in advance?

Yes, you can roast the eggplant a day ahead and store the peeled flesh in the fridge until ready to use.

Is this dish vegan?

Yes, the basic recipe is entirely vegan.

Can I freeze the eggplant spread?

Freezing is not recommended as it alters the texture and makes the spread watery.

What can I serve this with?

Serve with crusty bread, crackers, or fresh vegetables like cucumber and bell pepper slices.

Is this the same as baba ganoush?

They are similar, but Salată de Vinete does not include tahini or spices common in baba ganoush, making it simpler and milder.

How long should I drain the eggplant?

Let the roasted eggplant drain for at least 15–20 minutes to remove bitterness and excess moisture.

Conclusion

Romanian Eggplant Salad Spread is a time-honored appetizer that celebrates the humble eggplant in a beautifully simple and flavorful way. Creamy, smoky, and satisfying, it’s perfect for spreading on fresh bread or adding to a mezze platter. Easy to make and even easier to love, this traditional recipe brings authentic Romanian flavor to your table.

Romanian Eggplant Salad Spread

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Romanian Eggplant Salad Spread, or Salată de Vinete, is a traditional, smoky eggplant dip made with roasted eggplants, oil, and lemon juice or vinegar. Creamy and flavorful, it’s served cold with fresh bread and makes a simple yet authentic appetizer.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6–8 servings
• Category: Appetizer
• Method: Roasting
• Cuisine: Romanian
• Diet: Vegan

Ingredients

• 2 large eggplants
• 1/4 cup sunflower oil or neutral vegetable oil
• 1 tablespoon lemon juice or white vinegar
• Salt to taste
• Optional: 1 small finely chopped onion or 1 garlic clove, minced
• Optional garnish: fresh parsley or tomato slices

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Instructions

1. Preheat oven to 450°F (230°C), or heat a grill.
2. Prick the eggplants with a fork and place them directly on the oven rack or grill. Roast for 30–40 minutes, turning occasionally, until skins are charred and flesh is soft.
3. Let eggplants cool slightly, then peel off the skins. Place flesh in a colander to drain for 15–20 minutes.
4. Finely chop the drained eggplant using a wooden or plastic utensil.
5. Transfer to a bowl and slowly stir in the oil while mixing in one direction until smooth and creamy.
6. Add lemon juice or vinegar and salt to taste. Stir to combine.
7. Optional: mix in finely chopped onion or minced garlic for extra flavor.
8. Chill for at least 30 minutes before serving. Garnish with parsley or tomato slices if desired. Serve with bread.

Notes

• Use wooden or plastic utensils to avoid bitterness from metal reactions.
• Draining the roasted eggplant is essential for creamy texture and reduced bitterness.
• Use vinegar instead of lemon juice for a sharper tang.
• Can be made a day ahead for enhanced flavor.
• Do not freeze; serve chilled or at room temperature only.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 100
• Sugar: 3g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 0mg