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+ servings

Roasted Eggplant Dip Recipe or Salata de Vinete

Course Appetizer
Cuisine Romanian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Florentina

Ingredients

Instructions

  • Rinse eggplants and dry them off with a towel then poke them with a knife or a fork all around.
  • 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.
  • Cut the eggplants in half and scoop out the flesh with a spoon. Transfer to a bowl and let cool to room temperature.
  • Meanwhile add the hard boiled egg yolks and raw egg yolk to a large mixing bowl.
  • 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.
  • Start adding the cooled eggplant little by little and whip it together with the mayo. Repeat the process until all the eggplant is incorporated.
  • Add the grated onion and season to taste with the sea salt and black pepper.
  • Serve on bruschetta or fresh bread with fresh tomatoes, garnished with thyme or parsley and a drizzle of extra virgin olive oil.
  • May be served at room temperature or chilled.

Notes

You may also bake the eggplants in the oven but you’ll be missing out on the smoky flavor from the grill.