Roasted Eggplant Salad

Ingredients

In this Latvian adaptation of Salată de vinete, we incorporate Latvian flavors and ingredients to create a unique twist. The original Romanian recipe typically includes ingredients like tomatoes, onions, and garlic. However, in this Latvian version, we add a touch of dill, which is a popular herb in Latvian cuisine, known for its fresh and aromatic flavor. Additionally, we use a tangy dressing made with vinegar and mustard, which adds a distinct Latvian taste to the salad. We alse have the original recipe for Salată de vinete, so you can check it out.

• 2 large eggplants 2 large eggplants
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for roasting Olive oil for roasting

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. 3.
   Roast the eggplants in the preheated oven for 40-45 minutes, or until the skin is charred and the flesh is soft.
4. 4.
   Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and discard.
5. 5.
   Chop the roasted eggplant flesh and transfer it to a mixing bowl.
6. 6.
   Add the diced red bell pepper, cucumber, red onion, and fresh dill to the bowl.
7. 7.
   In a separate small bowl, whisk together the white vinegar, Dijon mustard, salt, and pepper.
8. 8.
   Pour the dressing over the salad ingredients and toss gently to combine.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Let the salad sit for at least 30 minutes to allow the flavors to meld together.
11. 11.
    Serve chilled and garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Eggplants — Make sure to pierce the eggplants with a fork before roasting to prevent them from bursting in the oven.
• Dill — Use fresh dill for the best flavor. If fresh dill is not available, you can substitute it with dried dill, but reduce the quantity by half.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
• If you prefer a milder onion flavor, you can soak the chopped red onion in cold water for 10 minutes before adding it to the salad.
• Serve the salad with a side of Latvian rye bread for a traditional touch.
• This salad tastes even better the next day, as the flavors have more time to develop. Refrigerate any leftovers in an airtight container.

Serving advice

Serve the Roasted Eggplant Salad as a side dish with grilled meats or fish. It can also be enjoyed as a light lunch or dinner when paired with crusty bread or as a topping for a bed of fresh greens.

Presentation advice

To enhance the presentation, garnish the salad with a sprig of fresh dill and a drizzle of olive oil. Serve it in a colorful salad bowl or on individual plates for an elegant touch.