Salată de vinete

Background

Salată de vinete is a beloved Romanian spread of smoky roasted eggplant blended until creamy with mild sunflower oil, sharpened with minced onion and bright lemon juice, then seasoned simply with salt and a touch of black pepper. Many home cooks also enrich it with a spoonful of mayonnaise or perfume it with a hint of garlic. Served cool on slices of bread and often topped with ribbons of roasted red pepper, juicy tomatoes, and fresh parsley, it is a staple at family tables, picnics, and holiday spreads across Romania.

Ingredients

• 3 large eggplant
• 1 small onion, very finely minced
• 80–120 ml sunflower oil
• 1–2 tbsp lemon juice
• salt, to taste
• black pepper, to taste
• Optional: 1–2 tbsp mayonnaise
• Optional: 1 small clove garlic, grated
• Optional topping: strips of roasted red pepper
• For serving: fresh bread, sliced tomatoes, chopped parsley

Preparation

1. Prep the eggplant: Rinse and dry. Prick each eggplant in several spots with a fork so steam can escape.
2. Roast the eggplant: Set whole eggplant over a gas flame, on a hot grill, or on a foil-lined tray under a broiler, turning often, until skins are deeply charred and the flesh is fully softened; this usually takes about 35–45 minutes.
3. Drain and cool: Transfer the hot eggplant to a colander set over a bowl to shed bitter juices and cool until just warm, about 10–15 minutes.
4. Peel and chop: Peel off and discard the charred skins. Scoop the soft flesh, removing any large seed pockets, and finely chop the warm eggplant until spreadable.
5. Build the salad: Move chopped eggplant to a bowl. Stir in the minced onion. While stirring steadily, drizzle in sunflower oil to create a light, glossy emulsion. Season with lemon juice, salt, and a pinch of black pepper. If you like, fold in the grated garlic and/or a spoonful of mayonnaise.
6. Rest the flavors: Let the mixture stand for about 10 minutes so the onion mellows and the seasonings integrate.
7. Serve: Spread on bread and garnish with roasted red pepper, slices of tomatoes, and a sprinkle of parsley. Finish with a light thread of sunflower oil and a final pinch of salt if needed.

Tips and variations

• Balance to taste: Add more lemon juice for brightness or a touch more sunflower oil for silkiness; adjust salt and black pepper to your preference.
• Mild bite: If your onion is sharp, rinse the minced onion briefly in cold water and pat dry before mixing.
• Optional richness: A spoon of mayonnaise yields a creamier, paler spread; skip it for the classic, lighter profile.
• Extra aroma: A small amount of garlic goes a long way—add sparingly so it does not overpower the roasted eggplant.

How to enjoy

Serve Salată de vinete cool on rustic bread, accompanied by sweet summer tomatoes, ribbons of roasted red pepper, and fresh parsley. A final drizzle of sunflower oil, a squeeze of lemon juice, and a light dusting of black pepper elevate the gentle smokiness of the eggplant, making each bite bright and satisfying.