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Romanian Eggplant Spread Salata De

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Ingredients

Adjust Servings:
2 lbs eggplants
1/2 cup mayonnaise
1 small onion, very finely diced
salt, to taste
sliced tomatoes, for garnish

Nutritional information

176.4
Calories
92 g
Calories From Fat
10.3 g
Total Fat
1.5 g
Saturated Fat
7.6 mg
Cholesterol
213.9 mg
Sodium
21.7 g
Carbs
8 g
Dietary Fiber
8 g
Sugars
2.7 g
Protein
163g
Serving Size

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Romanian Eggplant Spread Salata De

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    Cuisine:

    Hello Callu, I tried your recipe for Eggplant and the mayonnaise was the ingredient that I had a problem with! I make mine with olive oil and it was too heavy with the mayo for me. I love eggplant dishes but next time if I make it, it will be w/out the mayo, sorry! However, the way to roast eggplant is over an open flame. My grandparents were from Romania and their recipe is different - we add onion, green pepper, olive oil, salt & pepper. Thanks for sharing, Diane :)

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Romanian Eggplant Spread (Salata De Vinate), This is the recipe for Salata de Vinate that I learned when I lived in Romania in the late 90’s It is DELICIOUS!!!! It is something I still get cravings for and is a nice change from its middle eastern cousins To get the real flavor you must cook the eggplant on an open flame , Hello Callu, I tried your recipe for Eggplant and the mayonnaise was the ingredient that I had a problem with! I make mine with olive oil and it was too heavy with the mayo for me I love eggplant dishes but next time if I make it, it will be w/out the mayo, sorry! However, the way to roast eggplant is over an open flame My grandparents were from Romania and their recipe is different – we add onion, green pepper, olive oil, salt & pepper Thanks for sharing, Diane :), This is the recipe for Salata de Vinate that I learned when I lived in Romania in the late 90’s It is DELICIOUS!!!! It is something I still get cravings for and is a nice change from its middle eastern cousins To get the real flavor you must cook the eggplant on an open flame


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    Steps

    1
    Done

    Place Eggplant Over Open Flame (gas Stove or Grill).

    2
    Done

    Carefully Turn to Ensure All the Skin on Eggplants Are Completely Charred. They Will Look Black and Be Very Limp and Soft from End to End.

    3
    Done

    Immediately Remove Charred Skin by Placing Them Under Cool Running Water. Pick Off as Many of the Burnt Bits as Possible.

    4
    Done

    Place Eggplant in a Colander and Sprinkle With 1-2 Teaspoons of Salt. Allow Moisture to Drain Off For at Least 10 Minutes.

    5
    Done

    Place Eggplant on a Non-Metal Surface (wood Is Best) and Chop With a Wood (or Plastic) Chopping Knife Until It Is Pretty Much Pureed. in Romania Every Kitchen Has a Special Wooden Knife Specifically For This Purpose. I Have Used My Hard Plastic Bread Dough Tool. Do not Use Metal It Will React With the Eggplant and Give It a Funky Flavor.

    6
    Done

    Place Into a Non-Metal Bowl and Blend in Mayonnaise and Onion With a Non-Metal Utensil Until You Have a Smooth Mixture.

    7
    Done

    Serve on Crusty Bread With a Slice of Ripe Tomato on Top.

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    Luke Woods

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