SALATA DE VINETE
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
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
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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- 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.
- Turn regularly with a pair of tongs making sure that the skin is burnt on all sides. Cook until the skin is evenly charred and the flesh of the eggplants very soft. This should take about 10-15 minutes, depending on the size of the eggplants.
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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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- 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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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #appetizers #vegetables #european #holiday-event #spreads #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #4-hours-or-less
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