Appetizers & Snacksciaoflorentina
Roasted Eggplant Dip Recipe or Salata de Vinete
Roasted Eggplant Dip Recipe or Salata de Vinete , a smoky romanian eggplant spread/dip.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Rinse eggplants and dry them off with a towel then poke them with a knife or a fork all around.
large eggplants3
2
Grill the eggplants on a hot grill on medium flame until charred on all sides and soft.( about ⏱️ 20 minutes ) Allow them to cool until comfortable to handle.
large eggplants3
3
Cut the eggplants in half and scoop out the flesh with a spoon. Transfer to a bowl and let cool to room temperature.
large eggplants3
4
Meanwhile add the hard boiled egg yolks and raw egg yolk to a large mixing bowl.
egg yolks (hard boiled)2egg yolk (raw)1
5
Using a hand held mixer with a whisk attachment beat them on low speed as you start pouring in the olive oil. Continue until all olive oil is incorporated and a fluffy home made mayo has former.
6
Start adding the cooled eggplant little by little and whip it together with the mayo. Repeat the process until all the eggplant is incorporated.
7
Add the grated onion and season to taste with the sea salt and black pepper.
8
Serve on bruschetta or fresh bread with fresh tomatoes, garnished with thyme or parsley and a drizzle of extra virgin olive oil.
c extra virgin olive oil1/2extra virgin olive oil (to drizzle)
9
May be served at room temperature or chilled.
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