Romanian Eggplant Spread Salata De Vinate Food
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.
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
SALATA DE VINETE
Salata De Vinete, or Eggplant Salad, is a common salad in many parts of Romania. Similar salads exist throughout Eastern and Southern Europe. Often, the salad is eaten with bread at breakfast or with bread as an appetizer/part of other meals. This version is without mayo or another creamy agent--making it ideal for summer picnics.
Provided by jo_mama
Categories Vegetable
Time 1h30m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pierce eggplants with a fork on all sides.
- Broil the eggplants on a broiling pan in the oven. Broil, rotating approximately every 20 minutes, until all sides are well cooked and the eggplants begin to collapse and release juices. You can test doneness by pressing on the eggplants with a spatula or turner: the flesh should give and juices should drain out. (You could also grill the eggplants to get a smokier flavor).
- Remove pan from oven. Weight eggplants (e.g. setting a pyrex pan on top and weighting with canned goods) and allow to cool and for additional juices to drain.
- Finely mince shallot.
- Peel off all eggplant skin. Put eggplant flesh in bowl. Mash with fork. Add shallot, salt, olive oil, and lemon juice to taste.
- Serve with delicious, crusty bread.
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- Bring the temperature of the grill between medium-low to low. (If it is too hot, the eggplants will burn on the outside before the inside is cooked. )
- Pierce the eggplants in few places and grill them on each side, turning them regularly until the skin is burned. Depending on their size, you should grill the eggplants somewhere between 20 to 40 minutes or until the skin is evenly charred and the eggplant collapses. The flesh should be really soft.
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- Pierce the eggplant skin several times, which will allow steam to escape while the eggplant cooks.
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