AI-generated image
Salată de vinete
Smoky aubergine salad
Romanian smoky aubergine salad whipped with sunflower oil and onion
Salată de vinete is on every Romanian table from Bucharest to Brașov in late summer, when market stalls are piled with aubergines and every balcony grill is busy charring them. The smoky flesh is chopped with a wooden knife and beaten with sunflower oil into a pale, fluffy spread, almost like a mayonnaise, then finished with sharp raw onion. There is no tahini or yogurt, which sets it apart from baba ganoush. It is eaten on toasted bread with sliced tomatoes for supper or as a meze before grilled vegetables. Chef's tip: drain the cooked aubergine well; leaving in the brown juices is the usual mistake and makes the salad bitter and watery.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 auberginesabout 900 g
- ¼ cup sunflower oil
- ½ onionvery finely chopped
- 1 tbsp lemon juice
- ¾ tsp salt
To serve
- 2 ripe tomatoes (optional)sliced
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Char 3 aubergines whole over a gas flame or a hot barbecue, turning with tongs, until the skin is black and papery and the aubergine slumps and feels completely soft when pressed.
20 minStep 2: Peel straight away while hot, using a wooden or plastic knife. Put the flesh in a sieve, slit it open and leave it to drain for 15 minutes, pressing lightly.
15 minStep 3: Chop the flesh finely on a board until almost a purée, with a few small strands left.
3 minStep 4: Put it in a bowl and beat in ¼ cup sunflower oil in a thin stream with a wooden spoon, beating hard, until the salad turns paler, thick and fluffy.
5 minStep 5: Stir in ½ onion, 1 tbsp lemon juice and ¾ tsp salt. Chill for 30 minutes and serve cold with 2 ripe tomatoes and toasted country bread.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 18 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salată de vinete take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of lemon juice?
- Lime juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
Mint and yogurt chutney
A smooth, cooling green chutney of fresh mint, coriander and green chillies blended into yogurt with a dash of vinegar. It's the classic partner for tikka, kebabs, samosas and pakoras, and also good drizzled over chaat.
