Salata de vinete (aubergine salad)

28 Jun

Salata de vinete

Salata de vinete is a traditional Romanian dip or spread that is served with pitta or crackers. I did some research online – even watching a video of Nadia Comenici preparing salata de vinete – before asking my Romanian friend Dan for tips.

While I didn’t have the recommended wooden knife for chopping the roasted aubergines, I did avoid using a metal one (apparently it affects the taste ). Instead, I bashed the flesh with a wooden spoon until it was reduced to mush.

While some salata de vinete recipes include mayonnaise, I decided against it. Partly because I was serving it with salata de boeuf, which contains enough mayonnaise for one meal, and partly because I preferred the freshness the lemon juice brought to it.

Salata de vinete
(makes about 1 cup)

  • 3 medium aubergines
  • 1/2 a medium onion, minced
  • juice of a lemon
  • 2 Tb olive oil, or to taste
  • salt and pepper
  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with tin foil and place the whole aubergines on it.
  3. Prick them all over with a fork, then bake for about 45 minutes, turning occasionally until soft and slightly charred.
  4. Remove from the oven, tip into a bowl, sprinkle with salt and cover for fifteen minutes before peeling. (This steams them a bit, which makes the skin easier to remove.)
  5. Transfer the aubergine flesh to a strainer and leave to drain for a couple of hours.
  6. Chop the aubergines with a wooden knife (or the end of a wooden spoon).
  7. In a bowl, mix together the aubergine and onion. Add lemon juice and olive oil and mix well.
  8. Season to taste, and adjust the amount of lemon juice and olive oil if necessary.
  9. Serve with pitta bread and fresh tomatoes.

Family score: 6.5/10

7 Responses to “Salata de vinete (aubergine salad)”

  1. Ben June 28, 2016 at 1:10 pm #

    Looks delicious!

  2. Margo June 28, 2016 at 2:47 pm #

    Will add this recipe to the list for my anticipated eggplants in the garden

    • Andrea June 28, 2016 at 3:07 pm #

      It’s nice – clean and fresh tasting compared to other aubergine dips.

  3. Radiate Food Vibes June 28, 2016 at 6:17 pm #

    Yum! I love eggplant and this looks so tasty, versatile and healthy!

    • Andrea June 29, 2016 at 9:12 pm #

      I really enjoyed the way the flavour of the eggplant is allowed to come through in this salad.

  4. Yana July 12, 2016 at 2:59 pm #

    Lovely! I would exclude the mayonnaise too 🙂

    • Andrea July 12, 2016 at 4:49 pm #

      The thought of aubergines and mayonnaise just didn’t appeal to me — and very nice without!

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