Romanian Eggplant Spread Salata De Vinate

Delight your taste buds with the authentic flavors of Romania by making Salata de Vinete, a creamy and smoky eggplant spread. This traditional Romanian appetizer is made from roasted eggplants, finely chopped for a velvety texture, then blended with sunflower oil, a touch of mayonnaise, and a hint of lemon juice for balance. Grated white onion adds a subtle sharpness, while salt and black pepper enhance its rich, earthy flavor. The charring of the eggplants' skin imparts a signature smoky aroma, making it a true standout among Mediterranean-inspired dips. Perfect as a refreshing starter or dip, serve this chilled spread with crusty bread, crackers, or fresh veggies for a light, flavorful treat. Easy to prepare and bursting with authentic tastes, this spread is a must-try addition to your appetizer repertoire.

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons sunflower oil
• 1 small white onion
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven or grill to high heat (around 450°F/230°C).

Step 2

Wash the eggplants thoroughly and pat dry. Pierce each eggplant a few times with a fork to prevent them from bursting during cooking.

Step 3

Place the eggplants directly on the grill or on a baking sheet lined with parchment paper. Cook for 25–30 minutes, turning occasionally, until the skin is charred and the flesh is soft and tender.

Step 4

Remove the eggplants from the heat and let them cool for 10 minutes. Once cooled, peel off the skin, using a knife or spoon to help if necessary. Discard the skin and transfer the flesh to a cutting board.

Step 5

Finely chop the eggplant flesh with a knife until it has a smooth, almost paste-like consistency. Alternatively, you can use a food processor and pulse briefly for a similar texture, but traditional preparation avoids using machines.

Step 6

Place the chopped eggplant in a mixing bowl. Finely grate the white onion and add it to the bowl.

Step 7

Add the sunflower oil, mayonnaise, lemon juice, salt, and black pepper to the eggplant mixture. Stir everything together until well combined. Taste and adjust seasoning if needed.

Step 8

Transfer the eggplant spread to a serving bowl. For the best flavor, chill it in the refrigerator for at least 30 minutes before serving.

Step 9

Serve the Salata De Vinete with crusty bread, crackers, or fresh vegetables. Enjoy!

Nutrition Facts

Serving size	(1067.2g)

Amount per serving	% Daily Value*
Calories	845.2

Total Fat 65.8g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 27.6g
Cholesterol 30mg	0%
Sodium 1275.2mg	0%
Total Carbohydrate 67.0g	0%
Dietary Fiber 29.3g	0%
Total Sugars 30.2g
Protein 10.0g	0%

Vitamin D 0IU	0%
Calcium 118.0mg	0%
Iron 2.9mg	0%
Potassium 2214.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.8%

Protein: 4.4%

Carbs: 29.8%