Dish
Salată de vinete
Eggplant Salad
Salată de vinete is made by roasting eggplants until the skin is charred and the flesh is soft. The eggplant is then peeled and mashed with sautéed onions, garlic, and oil. Some recipes also call for adding chopped tomatoes, parsley, or vinegar. The result is a creamy and smoky dip that is perfect for spreading on bread or crackers.
Origins and history
Salată de vinete has been a staple in Romanian cuisine for centuries. It is believed to have originated in the Balkans and spread throughout Eastern Europe. In Romania, it is often served as part of a mezze platter or as a side dish with grilled meats.
Dietary considerations
Vegan, vegetarian, gluten-free
Variations
There are many variations of salată de vinete, some recipes call for adding mayonnaise or yogurt to the dip to make it creamier. Others add chopped peppers or chili flakes for a spicy kick.
Presentation and garnishing
Salată de vinete can be served in a bowl or on a platter, garnished with fresh herbs or olive oil. It is often served cold or at room temperature.
Tips & Tricks
To make the dip smoother, some recipes recommend using a food processor or blender to puree the eggplant and onions.
Side-dishes
Pita bread, crackers, sliced vegetables
Drink pairings
White wine, rosé wine, beer
Delicious Salată de vinete recipes
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