Salată de Vinete (Romanian Roasted Eggplant Salad)
Local name: Salată de vinete
In short: Smoky charred eggplant beaten with oil and raw onion into a pale, fluffy spread, served cold with tomatoes and bread, a Romanian summer staple. It takes about 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 30 min
- Resting
- 40 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 195 kcal
Salată de vinete is a fixture of Romanian summer tables and Lenten fasting days. Eggplants are charred over a flame until the skin blackens, then the soft flesh is drained, chopped and beaten with sunflower oil until it turns pale and creamy. A little raw onion adds crunch and bite. It is served cold on a plate with ripe tomato slices, olives and fresh bread, and it is better after an hour in the fridge.
Instructions
- Prick each eggplant in a few places with a fork. Roast them directly over a gas flame, on a hot grill or under a very hot broiler, turning every few minutes, until the skin is charred and the flesh collapses, about 25 minutes. In an oven at 230°C (450°F) this takes about 45 minutes.
- Put the eggplants in a bowl and cover with a plate for 10 minutes. The steam loosens the skin.
- Peel off the skin, slit the eggplants open and scrape out the flesh. Leave it in a colander for 20 to 30 minutes, pressing gently now and then, so the bitter juices drain away.
- Chop the flesh finely with a knife until it is almost a paste. Many Romanian cooks use a wooden or plastic knife and a wooden bowl, because they say steel darkens the salad. A sharp stainless knife is fine if you work quickly.
- Transfer the eggplant to a bowl and stir in the salt. Add the oil a tablespoon at a time, beating well with a wooden spoon after each addition, until the mixture is pale and fluffy like thick cream.
- Stir in the onion and lemon juice and taste for salt. Chill for at least 30 minutes, then serve cold with sliced tomatoes.
Tips
- A food processor works if you pulse it briefly with the oil. Do not run it until smooth, or the salad turns gray and gluey.
- The smoky flavor is the point, so char the eggplants over a flame if you can. If you only have an oven, add a pinch of smoked paprika.
Questions and answers
How long does eggplant salad keep?
It keeps for up to 3 days in a covered container in the fridge, and the flavor deepens on the second day. Do not freeze it, because it turns watery.
What is the difference between salată de vinete and baba ganoush?
Both start with charred eggplant, but the Romanian salad is whipped with oil and raw onion and has no tahini. Baba ganoush is made with tahini, lemon and garlic.
How do I keep the salad from turning dark?
Drain the flesh well, work quickly, and add a little lemon juice. Press plastic wrap onto the surface in the fridge. A slight darkening on top is natural and does not affect the taste.
How long does it take to make Salată de Vinete (Romanian Roasted Eggplant Salad)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Salată de Vinete (Romanian Roasted Eggplant Salad)?
About 195 kcal per serving, with 2 g of protein, 9 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 195 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 9 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 390 mg |
Estimated values, calculated from the ingredients.
