Romanian Eggplant Spread Salata De Vinate Recipes

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NADIA'S "SALATA DE VINETE" EGGPLANT SALAD SPREAD



Nadia's

Provided by Food Network

Categories     appetizer

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

2 medium eggplants
1/4 cup olive oil, plus more if needed
2 tablespoons lemon juice, plus more if needed
1 small onion, finely chopped
2 heaping tablespoons light mayonnaise, plus more if needed
Kosher salt and pepper
Kosher salt and pepper
Dill, chopped, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
  • When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.
  • Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.

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

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

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