Salate de Vinete, a Romanian eggplant dip, is a very simple traditional Romania dish. It is similar to the Middle Eastern dish, Baba Ghanoush, but without tahini (toasted sesame seed paste).

Our version of Romanian Eggplant Dip also includes green onions for a little extra color and flavor.

Salate de Vinete (or Aubergine dip) is a very light spread that is often part of a Romanian appetizer platter. The platter can have a variety of items, such as smoked meats, sausages, meatballs (Chiftele), cheeses and other spreads such as Zacasca (another colorful vegetable dip), or Fasole Batatu (white bean dip).

The platter come with a loaf of rustic crusty bread, which is the perfect vehicle from which to enjoy the eggplant spread.

In Romania, this “salad” is so popular that it is often eaten on bread for breakfast or lunch, or served as an appetizer on its own.

Just because I like to make my recipes very quick and easy, I use a food processor to blend the ingredients. Traditionally, the eggplant is mashed and the onions are chopped and stirred in so that the dish is a little more chunky. Either method, mashing by hand or blending using a food processor, will result in a delicious dip.

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Here are some additional Eastern European recipes that you might enjoy!

Georgian Chicken in Blackberry Sauce (Rachuli)

Bulgarian Meatball Soup – Supa Topcheta

Georgian Cucumber Tomato Onion Salad with Walnut Dressing

Georgian Chicken Cooked in Milk and Garlic – Shkmeruli

Yield: 6 servings

Salata de Vinete - Romanian Eggplant Spread

Name: Salata de Vinete - Romanian Eggplant Spread
Prep time: 5 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Eastern European
Ingredients: 3 large eggplants; 2 green onions - diced; 2 cloves garlic; 6 tablespoons (90 ml) sunflower or other vegetable oil; 2 tablespoons (30 ml) fresh lemon juice; salt and pepper to taste

Salata de Vinete - Romanian Eggplant Spread, a very simple traditional Romania dish, imilar to, Baba Ghanoush, but without tahini

Prep Time 5 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

3 large eggplants
2 green onions - diced
2 cloves garlic
6 tablespoons (90 ml) sunflower or other vegetable oil
2 tablespoons (30 ml) fresh lemon juice
salt and pepper to taste

Instructions

Preheat the oven to 375 degrees F (190 C)
Pierce the eggplant skin several times, which will allow steam to escape while the eggplant cooks.
Place the eggplant on a greased cookie sheet
Bake for 45 minutes, turning the eggplant over a few times as it bakes.
When the eggplant is soft and fully cooked (the skin should be slightly blackened), remove them from the oven and place in a colander to cool.
Once cooled, remove the skin.
Place the eggplant flesh in a dish towel, and squeeze out excess liquid.
Place the eggplant flesh in a food processor. Season with salt and pepper.
Add the lemon juice and green onion (reserving some to use as a garnish)
Begin to blend and slowly add oil.
Blend until the dip reaches your desired consistency. Traditional dips are chunky.
Season to taste with salt and pepper

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 108Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 40mgCarbohydrates 23gFiber 7gSugar 8gProtein 2g

The nutritional values are an estimate only and will adjust depending on the specific ingredients used