Salata de Vinete {Eggplant Salad}
Servings Prep Time
6servings 10minutes
Passive Time
2hours
Servings Prep Time
6servings 10minutes
Passive Time
2hours
Ingredients
Instructions
  1. Using a fork, poke holes all around your eggplant. Get all your life frustrations out on this eggplant, seriously. Prick it all over.
  2. Char the eggplant until it’s black, bruised, and burned.

    Your method is entirely up to you (smoker, oven, etc…) however I prefer to do it over a medium flame grill, to make sure it’s infused with all that super smokey goodness. Don’t worry about burning your eggplant; since the skin isn’t used in this recipe, we want it black. The more burned, the smokier. Set a timer for 20 minutes so you can rotate it evenly, should take approximately an hour total.
  3. Remove eggplant from your method of burning and allow to cool before moving onto the next step. You’re welcome to attempt handling it when it’s hot, but I’d recommend cooling since it’s hard to manage otherwise. You don’t want to burn your fingerprints off!
  4. Once cooled, cut off the step, and then eggplant in half length-wise. Scoop the insides out the gooey into a plastic colander, and strain the juices out by placing a paper towel over the eggplant, and pressing another bowl into the colander. A few good presses should squeeze enough of the liquid out.

    Note: Try to use plastic/wooden tools when at all possible. Metal causes the eggplant to oxidize, so you won’t want it sitting in a metal colander, for instance. Using a metal knife and spoon to scoop it out quickly is one thing, but do any further mixing/storage with a wooden, plastic or glass tools.
  5. Move the abused (we pricked it, burned it and scooped it, after all) eggplant to a cutting board and dice it until it’s a further macerated consistency. When the texture is to your liking, return to a bowl and add in the olive oil, juice of half a lemon, and diced garlic (or onion, if you prefer) until well-combined.

    This step can be done in a food processor, especially if you want a super smooth consistency. I don’t mind more of a chunkiness since it gives the spread substance, but there’s no harm in pulsing it a few times, too.
  6. Add in salt and pepper to taste. Continue tasting and adjusting, the juice of the remaining half of lemon, if more citrus is needed, or if you prefer a creamier spread, mix in 1 to 2 tablespoons of mayo.
  7. Refrigerate for about an hour, and serve chilled or room temperature, with a good crusty bread, pita , veggie sticks, or just spooning it into your mouth (as I tend to do)!

    Se bucura/enjoy!