Best Eggplant Aubergine Appetizer Romanian Style Vinete Recipes
SALATA DE VINETE
This is essential for any party in Romania. Serve it with sliced bread or crackers as part of a buffet. Be creative with garnishing. I like to use tomato roses and sliced hard boiled egg.
Provided by Transylmania
Categories Spreads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Poke the eggplants with a fork and roast them. You can either roast them in a 350 oven for about 40 minutes or cook them directly over a medium gas flame until the skins blister and char.
- Remove the skin from the eggplants, discard any bitter juices, and chop finely with a knife until it resembles a paste.
- In a large bowl combine the chopped eggplant with the oil, mayonnaise, onion and garlic, salt and pepper.
- Smooth the top and decorate creatively with veggies, pickles, hard boiled eggs -- .
Nutrition Facts : Calories 171.1, Fat 12.1, SaturatedFat 1.7, Cholesterol 3.8, Sodium 108.9, Carbohydrate 16.2, Fiber 7.1, Sugar 6.2, Protein 2.3
SALATA DE VINETE
Salata De Vinete, or Eggplant Salad, is a common salad in many parts of Romania. Similar salads exist throughout Eastern and Southern Europe. Often, the salad is eaten with bread at breakfast or with bread as an appetizer/part of other meals. This version is without mayo or another creamy agent--making it ideal for summer picnics.
Provided by jo_mama
Categories Vegetable
Time 1h30m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 5
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.
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