Romanian recipe
How to make Salată de vinete (aubergine salad)
salată de vinete
Romania and Moldova
Aubergines grilled over an open flame until the skin is black, then peeled, chopped very finely and mixed with oil and chopped onion. It is spread on bread, often with tomato slices.
Ingredients
- 3 large aubergines
- 4 tablespoons sunflower oil
- 1 small onion, very finely chopped
- Salt, and a squeeze of lemon if you like
- Bread and sliced tomatoes to serve
Method
- Grill the whole aubergines over a gas flame, on a barbecue or under a very hot grill, turning them, until the skin is black and the flesh is completely soft. This takes about 20 to 30 minutes.
- Let them cool a little, then peel off all the burnt skin and put the flesh in a sieve to drain for 15 minutes.
- Chop the flesh very finely with a wooden or plastic knife, or mash it with a fork.
- Beat in the oil a little at a time, as you would for mayonnaise, then stir in the onion and season with salt and lemon.
- Chill and serve on bread with slices of tomato.
Made it at home? Tick it off and it goes into your kitchen passport.
Take the trip to Romania
