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CyberCom™ :: Recipes :: Eggplant Salad Spread (Salată de vinete)

One of Romanians' preferred salad. A classic!

Eggplant Salad Spread (Salată de vinete)

Eggplant Salad Spread (Salată de vinete)

PREPARATION: 30 minutes
REST: 30 minutes
COOKING: 2 hours
TOTAL: 9 hours
PORTION(S): 10-12 (x 100 g)



  1. With the rack in the middle position, preheat the oven to 350 °F (175 °C).
  2. With the tip of a knife, pierce each eggplant shell at 3-4 different spots.
  3. Place the eggpants on a cookie pan and cook them for 1 hour, turning them half way through.
  4. When the skin changes color and becomes very wrinkled, pinch them with a wooden spoon to ensure the core is very soft.
  5. Using cooking gloves, place the cooked eggplants in a deep disk.
  6. Let stand at room temperature for 15 minutes.
  7. Peel the eggplants and cut them into medium pieces.
  8. Chop the eggplants very finely with a chef's knife or place them in a food processor or a blade blender.
  9. While mixing continuously with a wooden spoon, pour the oil slowly, then add gradually the onions, the lemon juice and the salt (adjust to taste).
  10. Keep mixing to obntain a uniform creamy texture.
  11. Place the eggplant salad in small containers, decorate them with cherry tomatoes halves on top and cover them.
  12. Refrigerate for at least 6 hours.
Eggplant salad spread is best served on toasts. But you can also use it to stuff tomatoes or bell peppers.

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