Prep 20 mins
Cook 15 mins
This is the recipe for Salata de Vinate that I learned when I lived in Romania in the late 90's. It is DELICIOUS!!!! It is something I still get cravings for and is a nice change from its middle eastern cousins. To get the "real" flavor you must cook the eggplant on an open flame.
- 2 lbs eggplants
- 1⁄2 cup mayonnaise
- 1 small onion, very finely diced
- salt, to taste
- sliced tomatoes, for garnish
- Place eggplant over open flame (gas stove or grill).
- Carefully turn to ensure all the skin on eggplants are completely charred. They will look black and be very limp and soft from end to end.
- Immediately remove charred skin by placing them under cool running water. Pick off as many of the burnt bits as possible.
- Place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. Allow moisture to drain off for at least 10 minutes.
- Place eggplant on a non-metal surface (wood is best) and chop with a WOOD (or plastic) chopping knife until it is pretty much pureed. In Romania every kitchen has a special wooden knife specifically for this purpose. I have used my hard plastic bread dough tool. DO NOT USE METAL it will react with the eggplant and give it a funky flavor.
- Place into a NON-METAL bowl and blend in mayonnaise and onion with a non-metal utensil until you have a smooth mixture.
- Serve on crusty bread with a slice of ripe tomato on top.
Hello Callu, I tried your recipe for Eggplant and the mayonnaise was the ingredient that I had a problem with! I make mine with olive oil and it was too heavy with the mayo for me. I love eggplant dishes but next time if I make it, it will be w/out the mayo, sorry! However, the way to roast eggplant is over an open flame. My grandparents were from Romania and their recipe is different - we add onion, green pepper, olive oil, salt & pepper. Thanks for sharing, Diane :)