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Salată de Vinete

Name: Salată de Vinete
Total time: 40 min
Yield: Serves 4
Cuisine: Romania
Ingredients: 4 Eggplant; 1/2 Onion; 4 tbsp Sunflower oil; 1 tbsp Mayonnaise; 1 tsp Lemon juice; 1/2 tsp Salt; 2 Tomato; To taste Bread

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Roasted eggplant flesh chopped and mixed with onion and oil — the eggplant dip essential to Romania's summer table.

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📖 The Story Behind This Dish

Salată de vinete means 'eggplant salad': a dip of flame-roasted eggplant flesh chopped finely with a wooden knife and mixed with sunflower oil and onion. Traditionally it's chopped with wooden tools because metal knives turn it dark. Every household makes it in summer and spreads it on bread with tomato.

🌆 Where it's eaten: On a summer evening at a garden table, the family layers eggplant dip on bread with slices of ripe tomato and lingers over dinner.

🥕 Ingredients (serves 4)

Eggplant 4
Onion 1/2
Sunflower oil 4 tbsp
Mayonnaise 1 tbsp
Lemon juice 1 tsp
Salt 1/2 tsp
Tomato 2
Bread To taste

👩‍🍳 Instructions

Roast the eggplants under a grill or over an open flame until the skins are black and the insides soft.
Peel while hot and drain in a sieve for about 10 minutes.
Chop the flesh finely with a wooden spatula or knife.
Gradually add the sunflower oil, mixing until pale and smooth.
Add the chopped onion, mayonnaise, lemon juice, and salt and mix.
Serve with sliced tomato and bread.

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