Romanian Salată de Vinete
The Quirky Foodster Team
Ingredients
- Large eggplants — 3
- Oil, added gradually — 120 ml (4 fl oz)
- Small onion, finely grated — 1 (optional)
- Lemon juice — 1 tbsp
- Salt — to taste
Method
- Char the whole eggplants over an open flame, under a hot grill, or in a very hot oven, turning occasionally, until the skin is blackened and blistered and the flesh is very soft, about 25–30 minutes.
- Let cool slightly, then peel off the charred skin completely.
- Drain the flesh in a sieve for a few minutes to remove excess liquid.
- Mash or process the eggplant flesh, gradually beating in the oil a little at a time, similar to making mayonnaise, until smooth and slightly emulsified.
- Stir in the grated onion if using and lemon juice.
- Season with salt and chill before serving with bread.
Introduction: A smoky, creamy roasted eggplant spread, a simple and beloved Romanian starter typically enjoyed with fresh bread.
Cultural Background: Salată de vinete is a staple across Romanian tables, its smoky depth coming from thoroughly charring the eggplant before blending it into a smooth, mayonnaise-like spread, a favourite especially in late summer and autumn.
Tips: Char the eggplant thoroughly, as the smoky flavour from a well-blackened skin is essential to this dish's character. Add the oil gradually while mixing, as this helps create the traditional creamy, slightly thickened texture.
Variations: Add a little mayonnaise for extra creaminess, a common household variation. Include a small amount of finely chopped tomato as a garnish.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This dish is served cold and is not reheated.
FAQs:
Q: Why is the eggplant charred so thoroughly?
A: The deep charring imparts a distinctive smoky flavour that defines authentic salată de vinete, distinguishing it from simply roasted eggplant.
Q: Can raw onion be omitted?
A: Yes, some prefer the salad without raw onion for a milder flavour; it's a matter of personal and family preference.
- Large eggplants — 3
- Oil, added gradually — 120 ml (4 fl oz)
- Small onion, finely grated — 1 (optional)
- Lemon juice — 1 tbsp
- Salt — to taste
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