Authentic Romanian Salata de Vinete Recipe – Delicious Eggplant Spread
Indulge in the rich flavours of Romanian cuisine with our Salata de Vinete recipe. This traditional eggplant spread is a delightful blend of smoky roasted eggplants, zesty garlic, and fresh herbs. Perfect as a spread on crusty bread or as a side dish, this vegan delight is a must-try for those seeking a taste of Eastern European goodness.
Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
---|---|---|---|---|---|
Appetizer/Dip | Romanian | 4-6 | 15 minutes | 30 minutes | 120 kcal |
Ingredients:
- 4 medium-sized eggplants
- 2 cloves of garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional: sliced tomatoes and olives for garnish
Method:
- Preheat the oven to 200°C (392°F). Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30 minutes or until the skin is charred, and the flesh is soft.
- Let the roasted eggplants cool, then peel off the skin and chop the flesh finely.
- In a bowl, combine the chopped eggplant, minced garlic, olive oil, lemon juice, salt, and pepper. Mix well to form a smooth, creamy texture.
- Adjust the seasoning according to your taste preferences. If desired, add more olive oil for a richer consistency.
- Fold in the chopped parsley and mix gently.
- Allow the Salata de Vinete to chill in the refrigerator for at least an hour before serving.
- Garnish with sliced tomatoes and olives if desired. Serve as a spread on bread or as a side dish. Enjoy the authentic flavours of Romanian cuisine!
This Salata de Vinete recipe is a simple yet flavourful introduction to the diverse world of vegetarian delights. Perfect for gatherings or as a quick appetizer, it brings a taste of Romania to your table.
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