Vegan Salata de Vinete

Elevate your plant-based dining experience with this Vegan Salata de Vinete, a light and flavorful take on the traditional Romanian eggplant salad. Smoky, fire-roasted eggplants are the star of this dish, their velvety flesh blended with zesty lemon juice, garlic, and a splash of olive oil for a creamy, dairy-free spread. A touch of finely chopped red onion and fresh parsley adds crunch and freshness, while simple seasonings bring out the natural flavors of the ingredients. Perfect as a dip, spread, or part of a vibrant mezze platter, this easy-to-make recipe is both wholesome and delicious. Serve it chilled or at room temperature, paired with crusty bread or crisp crackers, for a Mediterranean-inspired appetizer your guests will love. Keywords: vegan eggplant salad, roasted eggplant recipe, Salata de Vinete, plant-based spread, Mediterranean appetizer.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 800 grams Eggplants
• 60 ml Olive oil
• 15 ml Lemon juice
• 50 grams Red onion
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 pieces Garlic cloves
• 10 grams Fresh parsley

Directions

Step 1

Preheat your grill or oven to 200°C (392°F).

Step 2

Pierce the eggplants with a fork in several places, to prevent them from bursting during cooking.

Step 3

Place the eggplants on the grill or a baking tray and roast for about 35-40 minutes, turning occasionally until the skin is charred and the flesh is soft.

Step 4

Once cooked, allow the eggplants to cool slightly, then peel off the charred skin and remove any large seeds. Place the flesh in a colander to drain excess liquid for about 10-15 minutes.

Step 5

Meanwhile, finely chop the red onion and garlic. Set aside.

Step 6

After draining, transfer the eggplant flesh to a large mixing bowl. Add the olive oil and lemon juice and mash using a fork or potato masher until smooth and creamy.

Step 7

Add the chopped red onion, garlic cloves, salt, and black pepper to the mashed eggplant. Stir well to combine.

Step 8

Taste and adjust seasoning if necessary. Add more salt, pepper, or lemon juice according to your preference.

Step 9

Chop the fresh parsley finely and add it to the salad, stirring once more to distribute evenly.

Step 10

Transfer the Vegan Salata de Vinete to a serving dish, drizzle with a little extra olive oil if desired, and garnish with additional parsley.

Step 11

Serve chilled or at room temperature with fresh bread, crackers, or as a part of a mezze platter.

Nutrition Facts

Serving size	(945.0g)

Amount per serving	% Daily Value*
Calories	745.6

Total Fat 58.5g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 2390.2mg	0%
Total Carbohydrate 56.1g	0%
Dietary Fiber 26.1g	0%
Total Sugars 26.2g
Protein 9.4g	0%

Vitamin D 0IU	0%
Calcium 129.9mg	0%
Iron 3.6mg	0%
Potassium 2044.8mg	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: 66.8%

Protein: 4.8%

Carbs: 28.5%