Salată de Vinete, or Romanian Eggplant Salad, is a beloved dish that captures the essence of Romanian summer. This smoky, creamy spread is a staple at gatherings, offering a burst of flavor that transports you to the heart of Romania.
For this delectable Romanian salad, gather the following:
2 lb (900g) eggplants
2 cloves of garlic, minced
1/4 cup (60ml) sunflower oil
Salt and pepper to taste
Optional: chopped fresh parsley for garnish
Follow these steps to create the perfect Salată de Vinete
Roast the Eggplants:
Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork and place them on a baking sheet. Roast for 40-45 minutes until the skin is charred, and the flesh is soft. Alternatively, you can grill them for a smokier flavor.
Peel and Drain:
Let the roasted eggplants cool, then peel off the charred skin. Allow them to drain in a colander for about 30 minutes to remove excess moisture.
Mash and Mix:
Mash the drained eggplants with a fork or potato masher. Add minced garlic, sunflower oil, salt, and pepper. Mix well until you achieve a creamy consistency.
Chill and Garnish:
Refrigerate the salad for at least 2 hours to allow the flavors to meld. Before serving, garnish with chopped fresh parsley for a vibrant touch.
Salată de Vinete is typically served as a spread on slices of crusty bread or as a side dish to grilled meats. Enjoy it as a refreshing appetizer during warm summer days or as part of a traditional Romanian feast.
Salată de Vinete is not just a dish it's a culinary journey through the flavors of Romania. With its smoky aroma and creamy texture, this eggplant salad is a true delight for your taste buds.