Romanian Eggplant Salad Recipes
ROMANIAN EGGPLANT SPREAD (SALATA DE VINATE)
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
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
ROMANIAN ROASTED EGGPLANT SPREAD
Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.
Provided by SAFAD
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
- Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
- Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
- Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 11.9 g, Cholesterol 0.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 395.3 mg, Sugar 5.1 g
RUSSIAN-INSPIRED EGGPLANT SALAD
This eggplant salad, originating from Russia, is good as an appetizer or a dish on its own. Do not eat it before or during a date, otherwise your garlic breath will scare away any potential partner.
Provided by nhunka
Categories Russian Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a frying pan over medium heat. Fry eggplant in the hot oil, stirring to prevent burning, until tender, 10 to 15 minutes.
- Remove eggplant from heat and let cool completely, about 10 minutes.
- Meanwhile, put tomatoes and eggs in a salad bowl and toss with Gruyere cheese and garlic.
- Transfer eggplant to the salad bowl and whisk in mayonnaise and salt.
- Serve immediately or refrigerate for 1 hour.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 15.3 g, Cholesterol 137.2 mg, Fat 19.1 g, Fiber 6.9 g, Protein 12.4 g, SaturatedFat 6.4 g, Sodium 440.3 mg, Sugar 7.1 g
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- Grill the eggplants on a temperature medium-low to low somewhere between 20 to 40 minutes or until the skin is evenly charred and the eggplant collapses, the flesh should be really soft.
- Lay some tin foil around the burners of the stovetop to make sure that the liquid released by the eggplants won't cause too much of a mess. Prick the eggplants with a fork several times and lay them directly on the flame of the burners.
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- Bring the temperature of the grill between medium-low to low. (If it is too hot, the eggplants will burn on the outside before the inside is cooked. )
- Pierce the eggplants in few places and grill them on each side, turning them regularly until the skin is burned. Depending on their size, you should grill the eggplants somewhere between 20 to 40 minutes or until the skin is evenly charred and the eggplant collapses. The flesh should be really soft.
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