Easy Romanian Eggplant Salad with Homemade Mayo (Salata de Vinete)
A smoky, creamy Romanian eggplant dip made with a simple homemade mayonnaise. Perfect for spreading on fresh bread!
Servings: 4
Calories: 265kcal
Ingredients
For the Salad:
- 4 large eggplants
- 2 yellow or white onions
- 3 tablespoons sunflower oil
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
For the Simple Mayo:
- 2 egg yolks one cooked from a hard-boiled egg and one raw
- ¼ cup sunflower oil
- 1 teaspoon lemon juice or white vinegar
- 1 pinch of salt
To Serve (Optional):
- Sliced fresh tomatoes
- Toast or fresh bread
- Crumbled feta cheese or cas cheese
- Fresh basil leaves
Instructions
- Cook the Eggplants: Place your whole eggplants directly over a flame or using a griddle pan. Grill them until the skin is fully charred and the flesh feels soft, about 15–20 minutes. Remember to turn them occasionally for even cooking. Transfer the hot eggplants to a bowl, sprinkle with a bit of salt, cover, and let them steam for 10 minutes—this makes peeling much easier.4 large eggplants
- Prepare the Eggplant: Once the eggplants are cool enough to handle, peel off the charred skin or scoop out the soft flesh. Place the flesh in a colander and let it drain for 10 minutes. This step is key—it removes excess liquid and ensures your salad turns out creamy, not watery.
- Make the Mayo: In a small bowl, mash the cooked and raw egg yolk together with a fork until smooth. Stir in a pinch of salt and the lemon juice. Now, slowly drizzle in the sunflower oil while stirring constantly. Keep going until the mayo is thick and creamy. Pop it in the fridge to chill until you’re ready to use it.2 egg yolks, ¼ cup sunflower oil, 1 teaspoon lemon juice, 1 pinch of salt
- Sauté the Onions & Combine Everything: Finely dice your onions. Heat sunflower oil in a skillet and cook the onions until they’re soft and golden brown.2 yellow or white onions, 3 tablespoons sunflower oil
- In the meantime, transfer your well-drained eggplant flesh to a sturdy cutting board. For the most authentic texture and to prevent discolouration, use a wooden knife or a plastic dough scraper to chop and mash it. Alternatively, you can use a food processor, but pulse carefully to avoid turning it into a puree.
- Transfer it to a bowl and immediately add the hot onions and oil. Season generously with salt and pepper to taste.½ teaspoon salt, ½ teaspoon black pepper
- Gently fold in the chilled mayo until everything is well combined. Give it a taste and adjust the seasoning if you like.
Video
Notes
Nutrition
Calories: 265kcal | Carbohydrates: 6g | Protein: 2g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 21g | Cholesterol: 97mg | Sodium: 307mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.4mg
