Salata De Vinete Food

NADIA'S "SALATA DE VINETE" EGGPLANT SALAD SPREAD

Nadia's

Provided by Food Network

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 medium eggplants
1/4 cup olive oil, plus more if needed
2 tablespoons lemon juice, plus more if needed
1 small onion, finely chopped
2 heaping tablespoons light mayonnaise, plus more if needed
Kosher salt and pepper
Kosher salt and pepper
Dill, chopped, for garnish

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.

SALATA DE VINETE

Salata De Vinete image

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

Ingredients

3 average sized eggplants (if using the long, thin eggplants, use 6 - 8)
1 shallot (or approximate amount of red or vidalia onion)
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt

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.

SALATA DE VINETE

Salata De Vinete image

This is essential for any party in Romania. Serve it with sliced bread or crackers as part of a buffet. Be creative with garnishing. I like to use tomato roses and sliced hard boiled egg.

Provided by Transylmania

Categories Spreads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 medium sized eggplants
1/4 cup sunflower oil
1 small onion, minced
1 garlic clove, minced
1/2 cup mayonnaise
salt and pepper
chopped tomato, for garnish
hard-boiled egg (to garnish)

Steps:

Poke the eggplants with a fork and roast them. You can either roast them in a 350 oven for about 40 minutes or cook them directly over a medium gas flame until the skins blister and char.
Remove the skin from the eggplants, discard any bitter juices, and chop finely with a knife until it resembles a paste.
In a large bowl combine the chopped eggplant with the oil, mayonnaise, onion and garlic, salt and pepper.
Smooth the top and decorate creatively with veggies, pickles, hard boiled eggs -- .

Nutrition Facts : Calories 171.1, Fat 12.1, SaturatedFat 1.7, Cholesterol 3.8, Sodium 108.9, Carbohydrate 16.2, Fiber 7.1, Sugar 6.2, Protein 2.3

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