Eggplant Salad

Eggplant Salad or Salata de Vinete is a delightful and very popular appetizer in many parts of Romania.  This recipe combines the rich, earthy flavours of grilled eggplants with the subtle tang of onion and the creaminess of mayonnaise. It pairs wonderfully with fresh bread slices or pita bread, crackers, or as a topping for grilled meats.

Time: 60 min, Prep: 15 min.  Cook: 45 min.
Servings: 6-8                        

Ingredients

• 4 medium-sized eggplants (~ 1.5 kg)
• 1 small onion
• 3 Tbsp mayonnaise
• salt

Directions

Method of Grilling or Roasting Eggplants:

1. Grilling (recommended):
   • Preheat your grill to medium-high heat.
   • Wash the eggplants and pierce them several times with a fork.
   • Place the eggplants directly on the grill grates.
   • Grill the eggplants for about 15-20 minutes, turning them occasionally until the skin is charred and the flesh becomes soft.
   • Once done, remove the eggplants from the grill and let them cool for a few minutes.
2. Roasting (alternative method):
   • Preheat your oven to 400°F (200°C).
   • Wash the eggplants and pierce them several times with a fork.
   • Place the eggplants on a baking sheet.
   • Roast the eggplants in the oven for 45-60 minutes, or until the skin is wrinkled and the flesh is soft.
   • Remove the roasted eggplants from the oven and allow them to cool.

Once the grilled or roasted eggplants have cooled, use a knife to peel off the charred skin. Discard the skin and place the eggplant flesh in a colander or on paper towels to remove any bitter juices (this is key to the success of the recipe). You can do this by cutting the eggplants lengthwise in quarters and placing them on some paper towels. Finely chop the eggplants or puree them in a food processor.

Combine the finely chopped onion, eggplants and mayonnaise. Add salt to taste.