Best Eggplant Aubergine Appetizer Romanian Style Vinete Recipes

Eggplant (Aubergine) Appetizer - Romanian Style - (Vinete) image

Provided by TOOLBELT DIVA

Categories Spreads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

Steps:

Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
Scrape the purple skin off, and discard skin.
Mash eggplant well with a wooden spoon,.
Add salt and pepper, to taste.
Mix grated onions with one tsp of mazola oil.
Add to mashed eggplant.
Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
Add lemon juice.
Mix well, and serve as an appetizer on crackers or other bread rounds.

Nutrition Facts : Calories 109.7, Fat 9.3, SaturatedFat 1.2, Sodium 2.6, Carbohydrate 7, Fiber 3.4, Sugar 3, Protein 1.1

Salata De Vinete image

Provided by jo_mama

Categories Vegetable

Time 1h30m

Yield 1 quart, 6 serving(s)

Number Of Ingredients 5

3 average sized eggplants (if using the long, thin eggplants, use 6 - 8)
1 shallot (or approximate amount of red or vidalia onion)
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt

Steps:

Pierce eggplants with a fork on all sides.
Broil the eggplants on a broiling pan in the oven. Broil, rotating approximately every 20 minutes, until all sides are well cooked and the eggplants begin to collapse and release juices. You can test doneness by pressing on the eggplants with a spatula or turner: the flesh should give and juices should drain out. (You could also grill the eggplants to get a smokier flavor).
Remove pan from oven. Weight eggplants (e.g. setting a pyrex pan on top and weighting with canned goods) and allow to cool and for additional juices to drain.
Finely mince shallot.
Peel off all eggplant skin. Put eggplant flesh in bowl. Mash with fork. Add shallot, salt, olive oil, and lemon juice to taste.
Serve with delicious, crusty bread.

Eggplant (Aubergine) Timbale With Two Sauces image

Provided by evelynathens

Categories Cheese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

6 tablespoons olive oil
1 garlic clove, minced
1 medium eggplant, peeled, cut into 2 inch cubes
2/3 cup whipping cream
1/2 cup parmesan cheese, plus
2 tablespoons parmesan cheese
1 egg
3 tablespoons olive oil
1 teaspoon minced shallot
3 cups broccoli florets (about 1 lb)
3/4 cup chicken broth
1/4 cup whipping cream
1/2 cup whipping cream
2 tablespoons gorgonzola
1 tablespoon butter
arugula (to garnish)
chopped tomato (to garnish)

Steps:

For timbale: Preheat oven to 375°F.
Butter four, 4-oz timbale molds generously.
Heat olive oil in large skillet over medium-high heat.
Add garlic.
Add eggplant and cook until tender and slightly caramelized, stirring often, about 25 minutes.
Add cream to eggplant and cook until absorbed, about 5 minutes.
Transfer to processor and puree until smooth.
Transfer to bowl.
Stir in cheese, then egg, and season.
Spoon into prepared molds (can be prepared 6 hours ahead, bring to room temperature before continuing).
Set molds in roasting pan.
Pour enough hot water to come halfway up sides of molds.
Bake until firm to touch and tester comes out clean, about 40 minutes.
Cover with foil if browning too quickly.
Prepare broccoli sauce: Heat olive oil in large skillet over medium heat.
Stir in shallot; and broccoli and broth and cook until crisp-tender, about 5 minutes.
Do not overcook or broccoli will lose colour.
Transfer to processor.
Add cream and puree until smooth.
Season.
For gorgonzola sauce: Stir cream, cheese and butter in small skillet over medium heat until cheese and butter melt and sauce thickens, about 3 minutes.
Season.
To serve: Spoon broccoli sauce onto each plate.
Unmold timbale atop sauce.
Spread Gorgonzola Sauce on top.
Garnish with arugula and chopped tomato.