Romanian Eggplant Salad
Recipe GLPR7629925266ffe5
A classic Romanian dip and salad made from roasted eggplants blended with creamy mayonnaise and finely chopped onion. The eggplants are baked until tender and smoky, then their soft flesh is combined with cool aromatics and allowed to chill, developing a complex, mellow flavor. Traditionally served as a spread on warm bread or as a side dish, this versatile preparation is light yet satisfying.
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Ingredients
2 kg (4.4 lbs) eggplants
3 tablespoons mayonnaise
1 medium onion, finely chopped
Salt to taste
Paprika powder for garnish
Chili flakes for garnish
Directions
Preheat your oven to 200°C (390°F). Using a fork, pierce the skin of each eggplant several times in different spots to allow steam to escape during roasting.
Place the prepared eggplants on a baking tray and roast for 40–50 minutes until their skin is visibly wrinkled and the flesh yields easily when pressed.
Remove from the oven and allow the eggplants to cool to room temperature. Once cool enough to handle, slice each eggplant in half lengthwise and use a spoon to scoop out the soft flesh into a colander. Let the flesh drain for 15–20 minutes to remove excess moisture.
Transfer the drained eggplant flesh to a large mixing bowl and chop it finely with a spoon or fork until it reaches a uniform, slightly chunky consistency. Add the finely chopped onion and fold to combine.
Add the mayonnaise to the eggplant and onion mixture, stirring thoroughly until the ingredients are evenly distributed and the salad has a creamy, cohesive texture.
Season with salt to your taste and mix well to incorporate throughout.
Cover and refrigerate for at least 2 hours to allow the flavors to meld and develop a more harmonious taste.
Just before serving, sprinkle the salad with paprika powder and chili flakes for color and a touch of warmth.
Serve as a standalone dish, spread onto warm grilled bread, or as an accompaniment to other appetizers or vegetable platters.
