What Is “Salata De Vinete”?
I’m really happy to share this recipe with you today because it’s one I grew up with! It’s my mom’s recipe and we’ve been making this for as long as I can remember. I mentioned before, I’m not crazy about eggplants, but this dish is one of my favorites, honestly. “Salata de vinete” simply means eggplant salad, though it really isn’t a salad and more of a dip or spread. This dip is quite similar to the Greek version which is called Melitzanosalata. This recipe is as Romanian as it gets, which is one of the reasons I love to whip it out for guests who might not be super familiar with Romanian cuisine. With just 4 ingredients this dip or spread really exemplifies that simple, quality ingredients can come together and make magic happen. We want to make sure the eggplants are either roasted or grilled until they are fork tender and easy to peel. As a result, this eggplant dip has a real nice and smoky flavor. I’ll include a section below detailing how to best prepare your eggplant, for novices and kitchen pros alike! If you’re a fan of baba ganoush, get ready to meet your new favorite eggplant delicacy.
Ingredients Notes
Oil – Traditionally we use sunflower oil. If you can’t find it use another neutral tasting oil, just not olive oil. Olive oil has a very strong flavor, we want more of a mildly flavored oil. Eggplant – We’re using 4 large eggplants today to get lots of dip. Onion – Whatever kind of onion you’d like. We won’t be cooking down this onion, instead it will be introduced raw so use an onion variety that is a bit more mild if you’d like. Seasoning – Just salt to taste.
How To Make Eggplant Dip
Some Tips
Leftovers
You can store this eggplant dip in an airtight container in the fridge for up to 1 week. This recipe also freezes well too, freeze for up to 3 months and allow to thaw completely before feasting.
More Eastern European Delicacies To Try
Romanian Meatball Soup Cabbage Rolls Creamy Polenta Romanian Meatballs Traditional Romanian Polenta Cabbage Soup Hungarian Goulash
