Romanian Eggplant Salad (w/ Mayonnaise)
This eggplant salad, locally known as salata de vinete, is arguably one of the best Romanian dishes and certainly one of the most popular appetizers. If you haven’t tried this recipe yet, you absolutely should!
While it is especially beloved during the late summer and early fall, when eggplants and fresh tomatoes are in season, it remains a staple throughout the winter and spring months. Traditionally, during the holiday season, it was often made with roasted eggplants that had been frozen, ensuring its availability year-round.
You can prepare this salad with homemade mayonnaise (the best version!), store-bought mayo, or even skip the mayo altogether for a vegan-friendly alternative.
This eggplant salad is a delicious choice for an appetizer, breakfast, or light lunch. Serve it with fresh tomatoes, a spring salad, or a roasted bell pepper salad.
Romanian Eggplant Salad (w/ Mayonnaise)
Ingredients
- 3 large eggplants
- 1 egg yolk
- 1 teaspoon mustard
- 1 teaspoon salt
- 100-120 ml sunflower oil
- 1 small onion (or two green onions) to taste
Instructions
- Prick the eggplants with a fork and roast them either over hot coals, on the stovetop flame, or in the oven.
- Once roasted, peel the eggplants and place them in a strainer to drain excess liquid.
- Finely chop the eggplants using a knife or a food processor. Traditionally, a knife or a special eggplant chopper was used, resulting in finely chopped eggplant with a slightly coarser texture compared to the smoother consistency achieved with a food processor.
- In a bowl, prepare the mayonnaise by combining the egg yolk and mustard. While whisking continuously, gradually add the oil in a thin stream. The mayonnaise will thicken and become creamy. The amount of mayo depends on your personal preference—some people prefer just a small amount, while others love to add plenty.
- Chop 2 green onions, including the green stalks, and mix them into the chopped eggplant along with the mayonnaise. If green onions are not available, finely chop a small regular onion as a substitute.
- Serve the eggplant salad with slices of bread, fresh tomatoes or roasted bell peppers salad.
Notes
Related: Eggplant Mousse
Related: Greek Stuffed Eggplant
Related: Romanian Fish Roe Salad
Related: Salată de Boeuf: Romanian Beef Salad
Related: Baba Ganoush
Yummy! I would add more salt and pepper to it for more flavor, but that’s just my taste. Thx for the recipe 🙂