Nadias Salata De Vinete Eggplant Salad Spread Recipes

ROMANIAN EGGPLANT SPREAD (SALATA DE VINATE)

Romanian Eggplant Spread (Salata De Vinate) image

This is the recipe for Salata de Vinate that I learned when I lived in Romania in the late 90's. It is DELICIOUS!!!! It is something I still get cravings for and is a nice change from its middle eastern cousins. To get the "real" flavor you must cook the eggplant on an open flame.

Provided by Callu

Categories Spreads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs eggplants
1/2 cup mayonnaise
1 small onion, very finely diced
salt, to taste
sliced tomatoes, for garnish

Steps:

Place eggplant over open flame (gas stove or grill).
Carefully turn to ensure all the skin on eggplants are completely charred. They will look black and be very limp and soft from end to end.
Immediately remove charred skin by placing them under cool running water. Pick off as many of the burnt bits as possible.
Place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. Allow moisture to drain off for at least 10 minutes.
Place eggplant on a non-metal surface (wood is best) and chop with a WOOD (or plastic) chopping knife until it is pretty much pureed. In Romania every kitchen has a special wooden knife specifically for this purpose. I have used my hard plastic bread dough tool. DO NOT USE METAL it will react with the eggplant and give it a funky flavor.
Place into a NON-METAL bowl and blend in mayonnaise and onion with a non-metal utensil until you have a smooth mixture.
Serve on crusty bread with a slice of ripe tomato on top.

Nutrition Facts : Calories 176.4, Fat 10.3, SaturatedFat 1.5, Cholesterol 7.6, Sodium 213.9, Carbohydrate 21.7, Fiber 8, Sugar 8, Protein 2.7

SALATA DE VINETE

Salata De Vinete image

Salata De Vinete, or Eggplant Salad, is a common salad in many parts of Romania. Similar salads exist throughout Eastern and Southern Europe. Often, the salad is eaten with bread at breakfast or with bread as an appetizer/part of other meals. This version is without mayo or another creamy agent--making it ideal for summer picnics.

Provided by jo_mama

Categories Vegetable

Time 1h30m

Yield 1 quart, 6 serving(s)

Number Of Ingredients 5

Ingredients

3 average sized eggplants (if using the long, thin eggplants, use 6 - 8)
1 shallot (or approximate amount of red or vidalia onion)
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt

Steps:

Pierce eggplants with a fork on all sides.
Broil the eggplants on a broiling pan in the oven. Broil, rotating approximately every 20 minutes, until all sides are well cooked and the eggplants begin to collapse and release juices. You can test doneness by pressing on the eggplants with a spatula or turner: the flesh should give and juices should drain out. (You could also grill the eggplants to get a smokier flavor).
Remove pan from oven. Weight eggplants (e.g. setting a pyrex pan on top and weighting with canned goods) and allow to cool and for additional juices to drain.
Finely mince shallot.
Peel off all eggplant skin. Put eggplant flesh in bowl. Mash with fork. Add shallot, salt, olive oil, and lemon juice to taste.
Serve with delicious, crusty bread.

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