Ingredients for Romanian Eggplant Spread Salata De Vinate
- Eggplants
- ½ cup mayonnaise
- ¼ cup finely chopped white onion
- 1-2 teaspoons salt
- Tomatoes
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How to Make Romanian Eggplant Spread Salata De Vinate
- Place 2 large eggplants directly over an open flame (gas stovetop or outdoor grill).
- Carefully rotate the eggplants frequently to ensure all sides are completely charred and blackened. This will take about 10-15 minutes.
- The eggplants are ready when they are completely limp and soft.
- Immediately transfer the charred eggplants to a bowl and place under cool running water to remove the charred skin.
- Once cool enough to handle, peel off as much of the charred skin and burnt bits as possible.
- Place the peeled eggplants in a colander and sprinkle generously with 1-2 teaspoons of salt.
- Let the eggplants drain for at least 10-15 minutes to remove excess moisture.
- Transfer the eggplants to a cutting board (non-metal). Using a wooden spoon or food processor (avoid metal!), puree the eggplant until smooth.
- In a non-metal bowl, gently combine the pureed eggplant with ½ cup mayonnaise and 1/4 cup finely chopped white onion.
- Mix thoroughly with a non-metal utensil until you achieve a smooth and creamy consistency.
- Serve immediately on crusty bread, topped with a slice of ripe tomato for a refreshing contrast. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
31g
Fat
7g
Carbs
7g
