Description
This Eggplant Dip, known as Salata de vinete, is a smoky, creamy, and flavorful Romanian appetizer made by roasting or grilling eggplants and blending them with onion, oil, and salt.
Ingredients
Scale
- 4 large eggplants
- ¼ cup sunflower oil (or any mildly flavored vegetable oil)
- ½ small onion, roughly chopped
- ½ teaspoon salt (or to taste)
Instructions
- Grill the eggplants or roast them in the oven at 375°F (190°C). Poke holes in them with a fork. Bake for about 45 minutes, turning every 15 minutes. Allow to cool completely.
- Peel off the eggplant skins carefully. Remove all dark peel to avoid bitterness. Drain the peeled eggplants in a colander for about 20 minutes.
- Transfer the drained eggplants to a food processor. Add onion, salt, and sunflower oil. Pulse until smooth and creamy. Chill in the refrigerator for about 30 minutes before serving.
Notes
- Best served cold with bread or fresh vegetables.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Roasting/Grilling
- Cuisine: Romanian
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Eggplant Dip, Salata de vinete, Romanian appetizer