Moldovan Salată de Vinete
The Quirky Foodster Team
Ingredients
- Large eggplants — 3
- Oil, added gradually — 1/4 cup (60 ml / 2 fl oz)
- Lemon juice — 2 tbsp
- Small onion, very finely chopped — 1
- Salt and pepper — to taste
Method
- Roast the whole eggplants over an open flame or under a hot grill, turning occasionally, until the skins are charred and blistered and the flesh is soft, about 15–20 minutes.
- Let cool, then peel off the charred skin and drain the flesh in a sieve for 10 minutes to remove excess liquid.
- Finely chop the eggplant flesh with a knife (traditionally not blended, to preserve texture).
- Gradually mix in the oil, a little at a time, along with the lemon juice, stirring until the mixture becomes creamy.
- Stir in the chopped onion and season with salt and pepper.
- Serve chilled or at room temperature with bread.
Introduction: A smoky, creamy roasted eggplant spread mixed with oil and lemon, one of Moldova’s most cherished salads.
Cultural Background: Roasting eggplant over an open flame to bring out its smokiness is a technique found throughout the wider region, and this simple, richly flavoured salad is a staple of Moldovan tables, especially in late summer when eggplant is at its best.
Tips: Draining the roasted eggplant well prevents the salad from becoming watery. Chop rather than blend the eggplant for the traditional, slightly textured consistency.
Variations: Add a chopped tomato for extra freshness. Include a spoonful of mayonnaise for a creamier, milder version.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 140 kcal, 2 g protein, 11 g fat, 10 g carbohydrate.
FAQs:
Q: Why roast the eggplant over an open flame?
A: It imparts a distinctive smoky flavour that is central
Q: Can this be made ahead?
A: Yes, it keeps well and the flavour often deepens after a day in the
- Large eggplants — 3
- Oil, added gradually — 1/4 cup (60 ml / 2 fl oz)
- Lemon juice — 2 tbsp
- Small onion, very finely chopped — 1
- Salt and pepper — to taste
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