Romanian Eggplant Salad

If you like eggplants, you should definitely try this roasted Romanian Eggplant Salad, it is such a great treat all year round. This is a recipe my mother uses to make pretty often especially for holiday tables, or family gatherings as it can be easily made in advance.

This salad is a tasty and healthy way to cook eggplants. You can serve this as appetizer alongside fresh vegetables, like tomatoes, red peppers, olives and so on.

I really love this eggplant salad recipe because it is so easy and quick to prepare. You can roast the eggplants in advance, peel and freeze for whenever you need them. After that, it only take few minutes to process and you have one delicious appetizer that everybody will enjoy. It can be refrigerated until ready to serve.

There’s no way you can not love eggplant salad, as it is simply delicious.

How to make eggplant salad

Begin by roasting the eggplants on an open flame or grilling them with their skins on until the insides become very soft. This imparts a smoky flavor to the eggplants, essential for this dish. Once roasted, let the eggplants cool slightly. Carefully remove the skin by dipping your fingers in cold water to avoid burns. Cut off the tails and place the peeled eggplants in a strainer to drain thoroughly.

Next, chop the onion finely in a food processor. Once the eggplants are fully drained, add them to the processor along with the chopped onion, an egg yolk, and oil. Process the mixture for about 5-10 seconds until well blended, being cautious not to over-process as this can make the spread too airy.

Transfer the mixture to a bowl, season with salt, and serve with fresh homemade bread, ripe tomatoes, and black olives. This smoky eggplant spread can be stored in the refrigerator for a few days, making it a convenient and delicious option for multiple meals.

Hope you will try it out and enjoy the rich, smoky flavor of this traditional spread, perfect for any occasion. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more dips check out our collection of 15 Easy Dip Recipes.

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Eggplant Salad

5 from 1 vote

Eggplant Salad is a tasty and healthy way to cook eggplants. It is a delicious appetizer that can be made in advance, which makes it perfect for holidays or parties.

Servings 4 servings

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

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Ingredients

  

1x2x3x

• 2 large eggplants
• 1 small onion
• 1 egg yolk
• 100 ml sunflower oil
• salt to taste

Instructions

 

• Roast the eggplants on open flame or grill them with their skin on, until the insides become very soft.  
• Cool down a little and remove the skin dipping your fingers in cold water so you don't get burned. Cut the tail and let them cool in a strainer to drain well.
• Add onion in a food processor and chop well. After the eggplants are completely drained add them to the onion in the food processor, add egg yolk and oil, and process for about 5-10 seconds until well blended. Don't process more as they can get too airy.
• Place them in a bowl, add salt and serve with fresh homemade bread, tomatoes, and black olives. The rest can be stored in the refrigerator for a few days.

Nutrition

Serving: 1 whole saladCalories: 1182kcalCarbohydrates: 69.6gProtein: 14.5gFat: 101.3gSaturated Fat: 11.2gCholesterol: 210mgSugar: 28.8g

Calories: 1182kcal

Course: Appetizer

Cuisine: Romanian

Keyword: eggplant, eggplant salad, roasted eggplants