Eggplant Dip (Salata de vinete)
User Reviews
4.8
Eggplant Dip (Salata de vinete)
Description
This recipe starts by thoroughly roasting or grilling whole eggplants after piercing them to prevent bursting during cooking. The flesh is peeled once cooled, then drained to remove excess moisture, ensuring a thick and creamy dip. Combining the eggplant with finely chopped onion, sunflower oil, and salt creates a smooth, lightly textured spread with a mild tang from the onion and richness from the oil.
The smokiness from roasting is a signature characteristic, lending depth to the mild flavors. The dip’s texture is smooth but can be adjusted by pulsing more or less when blending. It is traditionally served chilled, which enhances the flavors and thickens the consistency. It pairs well as an appetizer with bread or crackers.
Storage advice includes refrigerating in an airtight container for up to a week, and it also freezes well for up to three months, thawed completely before serving. Substituting sunflower oil with mildly flavored vegetable oil is preferred to avoid overpowering the delicate flavor. Optional garlic or mayonnaise can be added during blending for variation.
Ingredients
- 4 large eggplant
- ¼ cup sunflower oil or any mildly flavored vegetable oil
- ½ small onion roughly chopped
- ½ teaspoon salt or to taste
Instructions
- Cook the eggplant: You can either grill the eggplants or roast them in the oven at 375 degrees. Place them on a baking sheet, poke some holes in the eggplants with a fork, this is a very important step. If you don't poke them, you'll risk them exploding in the oven. Make sure they are baked really well, for about 45 minutes, turning them every 15 minutes using a pair of tongs. Once they are done, let them cool completely.
- Peel the eggplants: Once cooled start peeling them using a knife. If you've cooked them enough, the peel should come off easily. Make sure to remove any of the dark peel. Transfer them to a colander over a bowl and let them drain for about 20 minutes. You want to extract as much water out of them as possible.
- Blend the dip: Place the eggplants in a food processor, add the onion, salt and oil and pulse a few times until smooth. Chill for about 30 minutes before serving, it's best served cold.
Notes
- Always pierce eggplants before roasting to prevent them from bursting in the oven.
- Cool and peel the eggplants carefully, then drain to remove water for better dip texture.
- Use sunflower or another mild vegetable oil instead of olive oil to maintain traditional flavor balance.
- The dip is best served chilled after at least 30 minutes in the refrigerator.
- Add garlic or mayonnaise during blending if a stronger flavor or creamier texture is desired.
- Store in an airtight container in the fridge for up to one week or freeze for up to three months; thaw fully before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 160kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 200mg | 8% |
| Potassium | 713mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
