This Romanian eggplant salad (salata de vinete) is smoky grilled eggplant mixed with tomatoes, yellow pepper, red onion, lemon and parsley. Serve it as a dip, spread or side salad. It takes about 1 hour, most of it cooling, draining and resting.
I grew up with this dish. When I stayed at my grandmother's, she grilled the eggplants right on the cast iron cooktop (plită). If you've tried baba ganoush, this is its Romanian cousin.
🌱 Vegan
📷 Recipe Snapshot
🍽️ Recipe: Grilled Eggplant Salad (Salata de Vinete)
⏲️ Ready In: 1 hour
👥 Serves: 4 servings
🌏 Cuisine: Romanian
💪 Difficulty: Easy
📌 Recipe Type: Salad / Appetizer / Side
🌟 Ingredient Highlights: eggplant, yellow pepper, tomatoes, red onion, parsley, lemon juice, olive oil, sumac
❤️ Why You'll Love It: Smoky grilled eggplant mixed with fresh vegetables, herbs, lemon juice and olive oil. Serve it as a dip, spread, or side dish for a simple Romanian-inspired meal.
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More salads: try my help-yourself tuna rice salad or easy potato salad with radishes and olives. For dinner, try my roasted eggplant salad with Greek yogurt.
Salata de vinete is more of a smoky eggplant dip than a salad. We usually serve it as a spread with fresh tomatoes and feta. It's similar to Greek melitzanosalata and Turkish patlıcan salatası.
💗 Why This Recipe Works
- Grilling the eggplants over a flame gives the salad its smoky flavor.
- It uses a few fresh vegetables, with nothing else to cook.
- Serve it as a dip, a spread or a side, with my no-knead bread for scooping.
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!
🥘 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 flavor. 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.
- 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.
- 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
Step 1: Grill whole eggplants over an open flame or on a griddle pan, turning often. For the oven method, halve them, drizzle with olive oil and grill until soft and golden.
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: Mix the chopped eggplant with the vegetables and parsley. Add lemon juice, salt, pepper and olive oil, and toss gently.
A full list of ingredients and instructions can be found in the recipe card below.
Claudia's Top Tips
- Grill until the eggplants slump when pressed, about 15 minutes.
- Cover them right after grilling and let them steam for about 10 minutes so the skin loosens
- Drain the peeled eggplant in a colander so the salad isn't watery.
- A wooden chopper is the traditional tool. My grandmother kept one just for eggplants, so they wouldn't oxidize.
Common Mistakes
- Skipping the drain. The salad turns watery.
- Taking the eggplants off too early. They should slump and be soft all the way through, or you lose the smoky flavor.
- Adding all the lemon juice at once. Start small and taste.
🥗 Serving Suggestions
- Spread on Bread: Spread the salad over a slice of my easy homemade focaccia with rosemary and olive oil.
- Add Cheese: Top it with feta cheese or caș, a semi-soft fresh white cheese produced in Romania.
- Pair with Meat: Serve it alongside crunchy chicken schnitzel or roast lamb stuffed with rosemary and garlic for a hearty meal.
- Mezze platter: Serve it with olives, fresh vegetables, warm bread and my easy hummus platter. For a no-cook salad on the side, try my watermelon feta salad with cucumber and lime.
- 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.
You might also want to try this homemade salata de vinete recipe with mayo next.
❓Grilled Eggplant Salad FAQs
Yes. Char whole eggplants on a gas flame, turning often. Or halve them, brush with oil and cook cut-side down under the oven grill at 400°F (200°C) for 15 minutes. In an air fryer, cook whole eggplants at 375°F (190°C) for 15-20 minutes, flipping halfway.
Cover the hot eggplants with a towel right after grilling for about 10 minutes. Then pinch the stem end and pull the skin away. If you grilled halves, scoop the flesh out with a spoon.
Up to 3 days in an airtight container in the fridge. Stir before serving, since the juices can separate.
More to try
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📖 Recipe
Traditional Romanian Roasted Eggplant Dip (Salata de Vinete)
Video
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
- ½ teaspoon salt and pepper
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, about 10 minutes .4 eggplants
- 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 tbsp lemon juice, ½ tsp salt and pepper, 4 tbsp olive oil, 1 tsp sumac
- Let the salad sit for about 15-20 minutes so the flavors can meld together. Serve with toasted or fresh bread for scooping.
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Notes
- Grilling Tip: The best charred flavor comes from grilling the eggplants directly over the flame, whether on a BBQ grill or a stove. It can get a bit messy, but to make cleanup easier, you can place aluminum foil on the stove.
- In the video shown with the recipe, I cut my eggplant in half, drizzled with olive oil, and baked it using the grill mode for about 20 minutes or until they're soft and golden brown.
- 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: Serve this salad as a spread on bread, a side dish, or with a drizzle of olive oil and fresh herbs.
Leah says
This dish is great for all of my eggplant lovers!! So so good.
Claudia-Cristina Ciorteanu says
So happy to hear that! This is definitely a good one for anyone who loves eggplant. Thanks so much for trying it!
Swathi says
This grilled eggplant salad is so good, it remind me about baingan ka bharta so delicious.
Claudia-Cristina Ciorteanu says
Oh yes, I can definitely see the connection to baingan ka bharta! The grilled eggplant gives it that lovely smoky taste. So glad you enjoyed it!
Jean says
Someone recommended this recipe to me and I could not believe how good it turned out. I never would have thought of using eggplant as a base for salsa. Thanks much.
Claudia-Cristina Ciorteanu says
I love that you gave it a try! Eggplant makes such a good base for a spread like this, and I’m so glad it turned out better than you expected. Thanks for sharing!
Matt says
Love how much flavor there is from the simple ingredients. This would make a great light side or lunch on warm evenings.
Claudia-Cristina Ciorteanu says
Thank you! That’s exactly how I like to serve it too — as a light lunch or an easy side, especially on a warm evening.
Nicole says
This grilled eggplant salad is amazing! Such a fresh and hearty salad recipe.
Claudia-Cristina Ciorteanu says
Thank you so much, Nicole! I love that it feels hearty while still being really simple. So glad you enjoyed it!
Krystle says
SO much flavor and I even left out the sumac. I cant wait to make it again
Claudia-Cristina Ciorteanu says
I’m so glad you liked it, even without the sumac! It’s completely optional, so you can easily adjust it to your taste. Hope you make it again soon!
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!
Claudia-Cristina Ciorteanu says
Crostini is such a great idea! I can just imagine the grilled eggplant salad on top of a crispy slice of bread. So happy it was a hit at your get-together!
Elizabeth says
This eggplant salad is delicious! So easy to make and full of flavor!
Claudia-Cristina Ciorteanu says
Thank you, Elizabeth! That’s one of my favourite things about this recipe — simple ingredients but so much character from the grilled eggplant.
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!
Claudia-Cristina Ciorteanu says
That sounds like such a lovely way to serve it! I love that you made it for a get-together, and I’m so glad everyone enjoyed 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!
Claudia-Cristina Ciorteanu says
I love serving it as a dip too! The smoky grilled eggplant works so well with fresh bread and veggies. So glad you and your friends liked it!
Nora says
This was my first time making an eggplant salad. Such a unique flavor!!! Thanks!
Claudia-Cristina Ciorteanu says
Thank you! I’m so happy you gave eggplant salad a try for the first time. The smoky grilled eggplant really makes this one special.
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!
Claudia-Cristina Ciorteanu says
Now that is the kind of eggplant success story I love to hear! 😂 I’m so glad this recipe changed your mind about eggplant. Thanks for giving it a chance!
Nora says
Yum! Such a delicious salad! Will definetly make it again!
Claudia-Cristina Ciorteanu says
Thank you so much! I’m really happy you enjoyed it, and I hope you do make it again!
DK says
This recipe really highlights the flavor profile of the grilled eggplant! Delicious - it was a fantastic lunch!
Claudia-Cristina Ciorteanu says
Thanks, DK! So glad you liked it! The grilled eggplant really makes this salad.