Eggplant Aubergine Appetizer Romanian Style Vinete Recipes
EGGPLANT (AUBERGINE) APPETIZER - ROMANIAN STYLE - (VINETE)
Annie swore by Mazola oil... Annie is my mother; Her children all affectionately called her Annie. Eggplant was relatively inexpensive. It was used frequently in various Romanian recipes prepared in my home. I developed a taste for the eggplant's distinctive flavour and enjoy it to this day.
Provided by TOOLBELT DIVA
Categories Spreads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
- Scrape the purple skin off, and discard skin.
- Mash eggplant well with a wooden spoon,.
- Add salt and pepper, to taste.
- Mix grated onions with one tsp of mazola oil.
- Add to mashed eggplant.
- Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
- Add lemon juice.
- Mix well, and serve as an appetizer on crackers or other bread rounds.
Nutrition Facts : Calories 109.7, Fat 9.3, SaturatedFat 1.2, Sodium 2.6, Carbohydrate 7, Fiber 3.4, Sugar 3, Protein 1.1
VEGAN ROMANIAN EGGPLANT BAKE
This simple and delicious vegan meal can be eaten as a side or a vegetable main dish. It is very popular in Romania. Eggplants are combined with bell peppers, tomatoes, and onions and baked with olive oil in the oven for a rich Mediterranean flavor.
Provided by Nini
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.
- Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.
- Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices; season with salt and pepper.
- Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 44.9 g, Fat 12 g, Fiber 19.3 g, Protein 7.8 g, SaturatedFat 1.6 g, Sodium 519 mg, Sugar 22.1 g
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