Nadias Salata De Vinete Eggplant Salad Spread 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
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- Cook the eggplant: You can either grill the eggplants or roast them in the oven at 375 degrees. Place them on a baking sheet, poke some holes in the eggplants with a fork, this is a very important step. If you don't poke them, you'll risk them exploding in the oven. Make sure they are baked really well, for about 45 minutes, turning them every 15 minutes using a pair of tongs. Once they are done, let them cool completely.
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