20 TRADITIONAL ROMANIAN FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Romanian food in 30 minutes or less!
Nutrition Facts :
NADIA'S "SALATA DE VINETE" EGGPLANT SALAD SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
- When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.
- Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.
VEGAN ROMANIAN EGGPLANT BAKE
This simple and delicious vegan meal can be eaten as a side or a vegetable main dish. It is very popular in Romania. Eggplants are combined with bell peppers, tomatoes, and onions and baked with olive oil in the oven for a rich Mediterranean flavor.
Provided by Nini
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.
- Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.
- Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices; season with salt and pepper.
- Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 44.9 g, Fat 12 g, Fiber 19.3 g, Protein 7.8 g, SaturatedFat 1.6 g, Sodium 519 mg, Sugar 22.1 g
ZACUSCA RECIPE - ROMANIAN ROASTED EGGPLANT AND RED PEPPER SPREAD
Zacusca is a Romanian vegetable spread made primarily from roasted eggplant and red peppers. It is popularly served as a spread on bread, but also as a relish for meats. Learn how to make it with Chili Pepper Madness.
Provided by Mike Hultquist
Categories Appetizer Main Course sauce
Number Of Ingredients 10
Steps:
- Poke the eggplant flesh in several places with a knife (this allows steam to escape when cooking).
- Remove the stems from the peppers and core them. Slice them in half lengthwise.
- FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Set the eggplant and red peppers (skin sides uonto the grates and close the lid. Grill 20 minutes, or until the red pepper skins bubble up and char. Remove them. Continue to grill the eggplant, flipping every few minutes to get an even char on the skins and the flesh is softened up, another 20 minutes or so. Remove from heat.
- FOR BAKING: Set the eggplant and red peppers onto a large foil-lined baking sheet.
- Heat oven to 400 degrees and bake the egglplant and peppers for 20 minutes, until the pepper skins char and bubble up. Remove the peppers and flip the eggplants. Continue to roast until the eggplants soften and blacken, another 20-25 minutes. Remove from heat.
- When the peppers and eggplant are done, remove the pepper skins and discard them. Set them aside for now, covered.
- Scoop out the eggplant flesh and discard the skins. Place the eggplant flesh into a strainer and sprinkle with salt. Let the liquids drain out for 1 hour.
- Add the drained eggplant and chili peppers to a blender or food processor and process until chunky.
- Heat 1 tablespoon of oil in a large pan and add the onion and jalapeno peppers (and/or serrano peppers, if you're using them). Cook for 5 minutes, stirring, until everything softens up.
- Add the processed eggplant and red peppers, fresh or canned tomatoes, sunflower oil, honey (if using), and salt and pepper. Bring to a quick boil, then reduce the heat. Simmer for at least 30 minutes, or until everything breaks down and combines into a thicker spread to your preferred thickness. I like to simmer 60-90 minutes to develop more flavor. If it dries out too much, add in a few tablespoons of water.
- Remove the bay leaf and adjust for salt and pepper.
Nutrition Facts : ServingSize 0.25 cup, Calories 69 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 2 g, Sugar 4 g
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
ROMANIAN ROASTED EGGPLANT SPREAD
Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.
Provided by SAFAD
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
- Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
- Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
- Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 11.9 g, Cholesterol 0.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 395.3 mg, Sugar 5.1 g
EGGPLANT (AUBERGINE) APPETIZER - ROMANIAN STYLE - (VINETE)
Annie swore by Mazola oil... Annie is my mother; Her children all affectionately called her Annie. Eggplant was relatively inexpensive. It was used frequently in various Romanian recipes prepared in my home. I developed a taste for the eggplant's distinctive flavour and enjoy it to this day.
Provided by TOOLBELT DIVA
Categories Spreads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
- Scrape the purple skin off, and discard skin.
- Mash eggplant well with a wooden spoon,.
- Add salt and pepper, to taste.
- Mix grated onions with one tsp of mazola oil.
- Add to mashed eggplant.
- Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
- Add lemon juice.
- Mix well, and serve as an appetizer on crackers or other bread rounds.
Nutrition Facts : Calories 109.7, Fat 9.3, SaturatedFat 1.2, Sodium 2.6, Carbohydrate 7, Fiber 3.4, Sugar 3, Protein 1.1
PERSIAN EGGPLANT DIP
Persian eggplant dip with tomatoes and Greek yogurt, a creamy and delightful spread served with flatbread, pita or white bread.
Provided by Adina
Categories Appetizer
Time 1h
Number Of Ingredients 7
Steps:
- Cut the eggplant into 1 ½ cm/ ½ inch thick slices. Spread them into a large colander, sprinkle them with salt and let sit for 30 minutes. Use kitchen paper to remove the excess salt and water.
- Heat about 1 tablespoon of the oil in a large nonstick pan. Fry the eggplant slices in batches until golden on both sides, adding more of the oil between the batches. Place the slices on kitchen paper to remove the excess fat.
- Deseed the tomatoes and puree them together with the garlic cloves in the food processor or with the help of an immersion blender. Add salt and pepper to taste.
- Arrange the eggplant slices into a medium, thick-bottomed pot. Pour the tomato sauce over the eggplants and spread it evenly. Pour the hot vegetable broth into the pot and cook the dish, uncovered, for 20 to 30 minutes or until the liquid evaporates and the eggplants are really soft.
- Add the yogurt and stir gently to break the eggplant pieces. Adjust the taste with salt and pepper. Serve warm or at room temperature as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 208 kcal, Carbohydrate 22 g, Protein 9 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 263 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 9 g
EGGPLANT DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
- Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams
Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams
ROMANIAN EGGPLANT DIP
Steps:
- Roast the eggplants on the top of a gas stove directly on the flames. Keep the fire on high so the flames surround the eggplant. Roast each eggplant until the shin starts to burn (when you can see white gray color and the inside is soft at touch), then turn on the other side and cook until the skin starts to burn on that side. Transfer to a plate or cutting board and peel a part of the top burned shin with the back of a spoon. Let cool while the other eggplant is roasting. Scoop the inside of the eggplant into a bowl using a spoon. Repeat this procedure for the second eggplant. While the eggplant is cooling chop the onion very small (or crush the garlic). Once cooled, transfer the eggplant to a cutting board and crop it until is similar to a coarse paste. Mix the eggplant with the onion (or garlic), the salt and add the oil in batches. Add more onion (garlic) and salt to taste. Refrigerate for an hour or serve immediately. Optional serving with tomatoes: Cut the top of the tomatoes and scoop the inside with a teaspoon. Fill them with the dip and top with parsley.
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- Pierce the eggplant skin several times, which will allow steam to escape while the eggplant cooks.
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- Roast eggplants on the grill (or, you can broil them), turning every 5 to 7 minutes, until fully roasted
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- Remove stem from eggplant and cut it in half lengthwise. Cut the bell peppers in half lengthwise, removing any seeds and tougher white ribs. Quarter the onion. Leave the spicy pepper whole.
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- Zacuscă – Vegetable Spread. If you’re not a fan of beans, here is a different spread that you can have with your toasted bread. Zacuscă is a Romanian vegetable spread made from roasted eggplant, tomato paste, sautéed onions, paprika, and roasted Hungary sweet peppers.
- Salată de Vinete – Eggplant Salad. From grilling to baking and roasting, eggplants are used in various European and Middle Eastern traditional recipes.
- Cașcaval Pane – Fried Cheese. Here’s good news for all the cheese lovers out there: Cașcaval, meaning “cheese”, is a ubiquitous ingredient in Romanian cuisine.
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- Ardei Umpluţi. If you enjoy Balkan food, then this first Romanian dish will be familiar to you. Ardei umpluţi means “stuffed pepper” in Romanian and refers to the local version of dolma, a popular dish consisting of hollowed-out peppers stuffed with ground meat and rice.
- Salată de Boeuf. Salată de boeuf literally means “beef salad” and refers to the Romanian equivalent of olivye salad, more commonly known as Russian salad.
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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.
- Peel the eggplants: Once cooled start peeling them using a knife. If you've cooked them enough, the peel should come off easily. Make sure to remove any of the dark peel. Transfer them to a colander over a bowl and let them drain for about 20 minutes. You want to extract as much water out of them as possible.
- Blend the dip: Place the eggplants in a food processor, add the onion, salt and oil and pulse a few times until smooth. Chill for about 30 minutes before serving, it's best served cold.
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- SARMALE. Sarmale is a dish made of ground pork and rice wrapped in cabbage leaves and baked. Sarmale is regarded as a national dish of Romania. Romanians believe that this version is 100 percent Romanian, despite the possibility that it is based on a similar Turkish dish.
- MICI (GRILLED MEAT ROLLS) Mici is a Romanian dish that consists of grilled ground meat rolls in a cylindrical shape produced from a blend of beef and lamb with spices like garlic, black pepper, thyme, coriander, anise, savory, and occasionally a touch of paprika.
- CIORBA DE PERISOARE (MEATBALL SOUR SOUP) Ciorba de Perisoare, or meatballs sour soup, is one of Romanian cuisine’s most famous soups, the glory of soups, and the pride of every Romanian cooking.
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- Grill the eggplants on a temperature medium-low to low somewhere between 20 to 40 minutes or until the skin is evenly charred and the eggplant collapses, the flesh should be really soft.
- Lay some tin foil around the burners of the stovetop to make sure that the liquid released by the eggplants won't cause too much of a mess. Prick the eggplants with a fork several times and lay them directly on the flame of the burners.
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- Cut the eggplants in half and scoop out the flesh with a spoon. Transfer to a bowl and let cool to room temperature.
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