Dairy-Free Salata de Vinete
Experience the rich, smoky flavors of Dairy-Free Salata de Vinete, a Romanian-inspired roasted eggplant dip that's simple, wholesome, and entirely plant-based. Perfect for those seeking a dairy-free twist on the traditional recipe, this creamy dip highlights tender roasted eggplant blended with zesty lemon juice, garlic, and silky olive oil. Fresh parsley and crunchy red onion add a vibrant touch, while a hint of salt and black pepper rounds out the flavor profile. With just a few ingredients and minimal prep time, this vegan-friendly masterpiece is a versatile addition to your table—serve it chilled as a dip alongside fresh veggies or spread it generously on your favorite crusty bread. Elevate your next appetizer spread with this easy, healthy recipe that's packed with Mediterranean-inspired goodness!
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Ingredients
- 2 large eggplants
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 2 cloves garlic
- 0.5 medium red onion
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash and dry the eggplants. Pierce them a few times with a fork to allow steam to escape during cooking, preventing them from bursting.
Step 3
Place the eggplants directly on the oven rack with a baking sheet underneath to catch any drips. Roast them for approximately 35-40 minutes, turning occasionally, until they are soft and collapsed with charred skin.
Step 4
While the eggplants are roasting, finely mince the garlic and chop the red onion into small pieces. Set aside.
Step 5
Once the eggplants are cooked, remove them from the oven and let them cool until they can be handled safely.
Step 6
Peel off the eggplant skins, scooping out the flesh. Place the flesh into a colander to drain any excess liquid for about 5 minutes.
Step 7
Transfer the drained eggplant flesh to a mixing bowl. Use a fork to mash the eggplant to a smooth consistency.
Step 8
Add lemon juice, olive oil, minced garlic, chopped onion, salt, and black pepper to the eggplant mixture. Mix well to incorporate all ingredients.
Step 9
Taste and adjust the seasoning if needed. Mix in the fresh parsley.
Step 10
Chill the mixture in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Step 11
Serve as a dip with fresh vegetables or as a spread on crusty bread. Enjoy your Dairy-Free Salata de Vinete!
Nutrition Facts
| Serving size | (1084.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 773.1 |
| Total Fat 57.9g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1212.0mg | 0% |
| Total Carbohydrate 64.5g | 0% |
| Dietary Fiber 29.6g | 0% |
| Total Sugars 30.7g | |
| Protein 10.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 141.9mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 2321.0mg | 0% |
Source of Calories