Nadias Salata De Vinete Eggplant Salad Spread Recipes

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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



Salata De Vinete image

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.

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

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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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