This Romanian eggplant salad (salata de vinete) is one of my go-to summer recipes. It’s smoky, light, and super easy to make with just a few fresh veggies. You can serve it as a dip, spread, or simple salad—great for breakfast, lunch, or dinner.
I grew up with this dish, and it always takes me back. If you’ve ever tried Baba Ganoush, this is like the Romanian cousin. Grill the eggplants until smoky, mix with tomatoes, pepper, onion, lemon, and parsley—and that’s it. Simple, honest food that works every time.
🍆 Serves 4 | 🌱 Vegan | 🔥 Low-Calorie | ⏱ 30-Min Meal
Looking for more tasty salads? Try my easy jasmine rice salad with cucumber and egg for a light lunch or the classic easy potato salad with radishes and olives, which everyone loves. For dinner, check out this roasted eggplant with tomato sauce served with homemade challah bread. Simple, fresh, and delicious!
Oh, and if you enjoyed this recipe, you’ll want to check out these dashi-marinated eggplants for a fun twist on serving this veggie!
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I’m excited to share this classic Romanian eggplant salad recipe! Known as “Salata de vinete,” it’s more like a creamy smoky eggplant dip. We usually serve it as a spread with fresh tomatoes and feta cheese. It’s similar to Greek melitzanosalata and Turkish patlican salad. If you enjoy Baba Ganoush, you’ll love this easy Romanian eggplant recipe.
The secret is grilling the eggplants over an open flame or in the oven’s grill setting for that perfect smoky flavor. Once tender and peeled, they turn into a simple but delicious spread made with just a few ingredients.
💗 Why This Recipe Works
This salad it’s incredibly easy to make and uses just a few simple ingredients. The smoky flavour from grilling the eggplants adds a rich depth to the dish, making it stand out from other dips. Plus, it’s versatile—you can serve it as a dip, a spread, or even as a vegetable side dish recipe for steak that you can serve with my quick no-knead bread recipe for beginners.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Eggplants: Grill over direct flame until the skin is charred and the flesh is soft to get that signature smoky flavour. Let them cool slightly before peeling to make the process easier, then chop for smooth mixing.
- Parsley: Use fresh parsley and chop it finely to release its full aroma. Add it right before serving.
- Lemon juice: Freshly squeezed lemon juice is key for a tangy taste. Start with a small amount and adjust to your preferred level of acidity.
- Salt and pepper: Season gradually, tasting as you go.
- Olive oil: Use good-quality extra virgin olive oil, drizzle it evenly over the salad and toss gently.
- Sumac (optional): For an extra tangy note, sprinkle a little sumac over the salad just before serving. It pairs wonderfully with the smoky eggplant and fresh veggies.
👩🍳 How to Make Grilled Eggplant Salad
Ready to make something delicious? Try this grilled eggplant salad! It’s simple, tasty, and packed with fresh ingredients. I'll walk you through each step—from grilling the eggplants to mixing in all the veggies. Your kitchen is going to smell fantastic!
Step 1: Start by placing each eggplant directly on the grill, or stovetop over an open flame, in a cast iron griddle pan, or the oven using the grill setting.
Step 2: You want them soft but not mushy. After grilling, toss them in a bowl, add a little salt, and cover with a towel to cool.
Step 3: Once cooled, peel the skin, trim the ends, and let them sit in a colander for 10–20 minutes to drain. Then chop on a cutting board.
Step 4: Chop the eggplants, mix with veggies and parsley, add lemon juice, salt, pepper, and olive oil, then toss gently.
- A full list of ingredients and instructions can be found in the recipe card below.
💭Expert Tips
- Char Until Collapsing – Grill eggplants until they slump when pressed (20-25 mins). This ensures creamy, bitter-free flesh.
- Steam in a Paper Bag – Transfer hot eggplants to a paper bag (not plastic), or in a bowl covered with clingfilm, to sweat for 10 mins. The skin slides off like silk.
- Chop with a Dough Blade – Pulse peeled eggplant in a food processor with a plastic dough blade (not metal) for perfect texture – creamy with subtle chunks.
Bonus: A splash of cold-pressed sunflower oil (traditional Romanian touch) enhances smokiness better than olive oil.
Ways to Enjoy Eggplant in Your Meals
🥗 Serving Suggestions
- Spread on Bread: Use the salad as a spread over a slice of my easy homemade focaccia with rosemary and olive oil. It pairs beautifully with the warm, crusty texture.
- Add Cheese: Top it with feta cheese or caș, a semi-soft white fresh cheese produced in Romania, for an extra creamy element.
- Pair with Grilled Meats: Serve it alongside crispy chicken schnitzel or roast lamb stuffed with rosemary and garlic for a hearty meal.
- Accompanied by a Salad Plate: Include it as part of a mezze platter with olives, fresh vegetables, and dips for a fun sharing experience.
- Top a Grain Bowl: Use it to top a grain bowl with Turkish bulgur pilav, quinoa, Lebanese rice and broken vermicelli or couscous for a nutritious lunch option.
These suggestions will elevate your grilled eggplant salad and make it a delicious part of any meal!
❓Grilled Eggplant Salad FAQs
1️⃣ Gas burner - Char whole eggplants directly on flames (turn often)
2️⃣ Grill pan - Medium-high heat, 5-7 mins/side (oil slices first)
3️⃣ Oven grill setting - Halve eggplants, brush with oil, and place cut-side down. 200°C (400°F) for 15-20 mins
4️⃣ Air fryer - 190°C (375°F) whole for 20-25 mins (flip halfway)
*(Includes positioning for oven method in just 50 words - perfect for FAQs!)*
Extra Pro Tip: For the oven method, start cut-side down for caramelisation, then flip to finish cooking.
The Easiest Ways to Peel Grilled Eggplant
1. The Steam Trick (Best for Whole Eggplants)
Right after grilling, pop your hot eggplants into a bowl and cover them tightly with a lid or plastic wrap. Let them steam for about 10 minutes—this loosens the skin so it practically peels itself! Just pinch one end, and the soft insides will slide out effortlessly.
2. The Rolling Pin Hack (Fast & Mess-Free)
Wrap each grilled eggplant in cling film and snip off the stem end. Then, gently roll a wooden rolling pin from top to bottom—the pressure separates the flesh from the skin in seconds. Perfect when you need to peel multiple eggplants quickly!
3. The Spoon Scoop (For Halved Eggplants)
If you grilled your eggplant in halves, skip the peeling altogether! Just run a spoon along the inside to scoop out the creamy flesh—no fuss, no sticky fingers.
Pro Tip:
For extra-easy peeling, grill until the skin is completely charred and blistered.
If you’re making dips like baba ganoush, a little char adds amazing smoky flavour—don’t worry about removing every bit of skin!
Store any leftover eggplant salad in an airtight container in the fridge. It keeps well for up to 3–4 days. I like to give it a quick stir before serving, as the juices can separate a bit. It's great cold, straight from the fridge, but you can also let it sit at room temperature for 10–15 minutes if you prefer it less chilled.
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Traditional Romanian Roasted Eggplant Dip (Salata de Vinete)
Ingredients
- 4 eggplants grilled and chopped
- 1 yellow pepper diced
- 3 tomatoes diced
- 1 medium red onion diced
- 1 small bunch parsley chopped
- 3 tablespoon lemon juice
- 4 tablespoon olive oil
- 1 teaspoon sumac optional
- Salt and pepper to taste
Instructions
- Start by placing each whole eggplant directly on the grill, stovetop over an open flame, cast iron griddle pan, or use the oven's grill setting. Turn them every so often to make sure they cook evenly. You’ll want them to get soft, but keep an eye out so they don’t get too mushy. Once they’re grilled, move them to a bowl, sprinkle a bit of salt over them, and cover with a towel while they cool down.4 eggplants
- In the video shown with the recipe, I cut my eggplant in half, drizzle with olive oil, and cook them on grill mode for about 20 minutes or until they're soft and golden brown.
- Once they’ve cooled, peel off the skin and cut off the ends. Let them sit in a colander for a bit to drain any extra liquid. When you’re ready, chop them up on a cutting board.
- In a large bowl, mix the grilled eggplant with diced yellow pepper, tomatoes, red onion, and freshly chopped parsley. Drizzle lemon juice, a bit of salt and pepper, and olive oil over the veggies. Gently toss everything together until it’s all nicely coated.1 yellow pepper, 3 tomatoes, 1 medium red onion, 1 small bunch parsley, 3 tablespoon lemon juice, Salt and pepper to taste, 4 tablespoon olive oil, 1 teaspoon sumac
- Let the salad sit for about 15-20 minutes so the flavors can meld together. Serve it up with some toasted or fresh bread—it’s perfect for scooping!
- This recipe makes enough for four and is a light, healthy option for any meal.
Video
Notes
- Grilling Tip: The best-charred flavour comes from grilling the eggplants directly on the flame, whether on a BBQ grill or stove. It can get a bit messy, but to make cleanup easier, you can place aluminium foil on the stove.
- Post-Grilling Tip: After peeling the eggplants, place them in a strainer to drain excess water for a smoother texture.
- Storage: Keep the salad in an airtight container in the fridge for up to 3 days.
- Serving Tip: This salad can be served as a spread on bread, a side dish, or with a drizzle of olive oil and fresh herbs.
Claudia Ciorteanu says
My family loved this!
Ashley says
Love this salad! It's the tail-end of peak summer produce here in Charleston and I was looking for a new way to enjoy eggplant. I used it as a topper for crostini for appetizers and it was such a hit. Thanks for another great recipe!
Elizabeth says
This eggplant salad is delicious! So easy to make and full of flavor!
Nisha says
This salad with grilled eggplant, peppers, and tomatoes tasted so good and was so simple to make, I served it as a side dish for a get-together and everyone loved it!
Liz says
I used this yummy salad as a dip and my friends loved it. I grilled my eggplant and we enjoyed the smoky undertones, too!
Nora says
This was my first time making an eggplant salad. Such a unique flavor!!! Thanks!
Diane says
I don't usually like eggplant, but I got gifted one, so I decided to try this salad. It was so good! This is the only way I'm eating eggplant from now on!
Nora says
Yum! Such a delicious salad! Will definetly make it again!
DK says
This recipe really highlights the flavor profile of the grilled eggplant! Delicious - it was a fantastic lunch!