Traditional Romanian Roasted Eggplant Dip (Salata de Vinete)
Quick and easy grilled eggplant salad (Salata de Vinete) with simple ingredients and smoky flavors. Perfect as a side or spread, ready in under 30 minutes!
Servings: 4
Calories: 276kcal
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.
Nutrition
Calories: 276kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 16mg | Potassium: 1384mg | Fiber: 16g | Sugar: 20g | Vitamin A: 956IU | Vitamin C: 84mg | Calcium: 61mg | Iron: 2mg
