Salata de Vinete – Grilled Eggplant Salad

Appetizer or side dish

Ingredients

  • 5 eggplants
  • 2 spoonfuls of vegetable oil
  • 1/2 cup onion, finely chopped
  • 1 spoonful of mayonnaise
Notes

Submitted by Delia Danila, program manager of Baylor’s SMART Program, Postbaccalaureate Research Education Program and Initiative for Maximizing Student Development

Salata de Vinete (eggplant salad) is a very popular, traditional dish in Romania. It is an appetizer that you can spread on fresh bread.

Directions

  • The eggplants need to be poked at with a fork before cooking, to let the steam out.
  • Grill the eggplants on the grill for 10-12 minutes on each side until the peel gets slightly burned and the flesh is soft.
  • Peel off the black peel, and lay them flat to drain. This will take about 12 hours.
  • Chop them finely.
  • Mix the eggplant with 2 spoonfuls of vegetable oil, chopped onion, salt and a spoon of mayonnaise. Mix with a wooden spoon.