Salata de vinete/Eggplant salad
Prep time
Cook time
Total time
Eggplant salad is one of my favorite, it is a traditional dish and can be made during the summer but also during the winter. It can be served with mayo or it can be just a simple salad, using oil instead.
Recipe type: Appetiser
Cuisine: Romanian/Mediterranean
Serves: 2
  • 2 eggplants
  • 1 small onion
  • 150 ml oil (1/2 cup)
  • salt to taste
  • 2 tbsp mayonnaise
  1. Roast the eggplants n the barbecue, whole! They should become soft on all the sides. They might even crach, but that is OK! When they are cooked, place them in a bowl so the juice doesn't leek from them. You should peel them as soon as you removed them from the barbecue, this allow the eggplant to remain nice and white, otherwise, the pulp might darken its colour.
  2. I cut them on a wooden board, first the stem then cut it in half, and remove the pulp with a spoon. Put it right into a strainer to allow all the bitter juice to leek out. Leave there for at least 2 hours.
  3. After that, mix the pulp with a mixer and add gradually the oil. Season with salt at the end and mix in the chopped onion (which is finely chopped)
  4. Serve it on a slice of home made bread! It is delicios and healthy!
  5. If you want to serve it with mayo, do not mix it with oil, just add mayo.
  6. Enjoy!
Recipe by gabriela cuisine at