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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.

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

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

Find it online: https://thefamilycooking.com/romanian-eggplant-salad-spread/