Traditional Romanian Roasted Eggplant Dip (Salata de Vinete)

5 from 27 votes

Smoky grilled eggplant mixed with tomatoes, yellow pepper, red onion, parsley and lemon. Serve as a dip, spread or side salad.

Prep Time15

Cook Time15

Cool, drain and rest30

Total Time1

Cuisine: Romanian

Servings:

Calories: 276kcal

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.

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.