Salată de Vinete
Salată de Vinete (sah-LAH-tuh deh vee-NEH-teh)
Roasted Eggplant Salad
Smoky, creamy roasted eggplant hand-chopped to a rustic texture, mixed with raw onion and a generous pour of sunflower oil.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: tomato slices, parsley
Accompaniments: fresh bread
Instructions
-
1
Roast whole eggplants directly over a gas flame or on a grill, turning frequently, until completely collapsed and charred on all sides (about 20 min).
-
2
Place charred eggplants in a colander and let drain for 30 min to remove bitter liquid.
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3
Peel off all charred skin. Squeeze out remaining liquid gently.
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4
Chop the eggplant flesh by hand on a wooden board with a wooden or ceramic knife (metal can cause bitterness). Chop to a coarse, rustic texture.
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5
Mix with finely minced onion, sunflower oil, lemon juice, and salt.
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6
Serve at room temperature with fresh bread and tomato slices.
Did You Know?
Romanians insist you must never use a metal knife or food processor for vinete — only hand-chopping with a wooden or ceramic blade preserves the proper texture.
Chef's Notes
Equipment Tips
- grill or stovetop
- wooden chopping board
- sharp knife
Garnishing
tomato slices, parsley
Accompaniments
fresh bread
The Story Behind Salată de Vinete
Salată de vinete is arguably Romania's most iconic appetizer, a fixture of every summer table. The key is charring the eggplant over an open flame to develop deep smokiness. Every Romanian has strong opinions about the correct onion-to-eggplant ratio and whether mayonnaise belongs (purists say absolutely not).
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