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Salata de vinete is one of Romania's most cherished summer preparations - whole eggplants charred directly over an open gas flame or under a grill until the skin blisters and blackens, imparting a profound smokiness to the tender flesh within. The pulp is then scooped out, drained, and beaten with sunflower oil into a thick, creamy spread, flavored with finely diced raw onion, a touch of vinegar, and salt. Unlike Middle Eastern baba ganoush which uses tahini and garlic, the Romanian version relies entirely on the sweet, smoky eggplant and the sharp bite of raw onion for its character. Served spread on crusty bread or alongside grilled meats, it is the taste of Romanian summer.
Prep
15 min
Cook
30 min
Total
45 min
Servings
6 srv
Difficulty
Easy
Calories
90 kcal
For 6 serving(s)
Per serving
Char the whole eggplants directly over a gas burner on high heat, turning with tongs every few minutes, until the skin is completely blackened all over and the flesh feels completely soft. Alternatively, roast under a very hot grill.
Place the charred eggplants in a colander over the sink or a bowl. Allow to cool for 20 minutes - the juices that drain off are bitter and must be discarded.
When cool enough to handle, peel away and discard all the blackened skin. The flesh should be very tender and deeply smoky.
Chop the eggplant flesh finely with a knife - do not blend, as the texture should remain slightly coarse.
Transfer to a bowl and beat vigorously while adding the sunflower oil in a thin drizzle, as if making a mayonnaise, until the spread is creamy and emulsified.
Fold in the very finely diced raw onion, season with salt and the vinegar, and taste. Serve at room temperature spread on bread.
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