Salată de Vinete

Name: Salată de Vinete
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Romania
Ingredients: 3 large aubergines; 1 small onion, very finely grated; 4 tbsp sunflower oil; 1 tsp salt; 1 tbsp lemon juice; fresh bread or crackers to serve

Romania

Salată de vinete is Romania's most popular appetiser and is eaten throughout summer when aubergines are at their best. Every Romanian cook has a slightly different version.

Romania's beloved smoky aubergine dip — roasted aubergines charred directly over flame, their flesh mashed with sunflower oil and onion into a smooth, deeply smoky spread.

Authentic Romania Salată de Vinete recipe

Prep

15 mins

Cook

20 mins

Difficulty

Easy

Calories

195 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

3 largeaubergines

1 smallonion, very finely grated

4 tbspsunflower oil

1 tspsalt

1 tbsplemon juice

fresh bread or crackersto serve

Method

Place aubergines directly over gas flame or under a very hot grill.

Char all over, turning regularly, for 20 minutes until completely blackened and collapsed.

Place in a colander. When cool enough to handle, peel off all the charred skin.

Let the flesh drain in the colander for 10 minutes — this removes bitterness.

Chop very finely with a wooden-handled knife (metal discolours it) then mash.

Beat in sunflower oil gradually, then grated onion and lemon juice. Season.

Chef's Tip

The charring over an open flame is essential — oven-roasted aubergines lack the smokiness that defines this dish. A gas hob works perfectly.

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Salată de Vinete

Ingredients

Method

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