Authentic Romanian Eggplant Salad Recipe

Elena Butuc

There's an abundance of salad recipes available, but I've noticed the absence of my all-time favorite: the Romanian eggplant salad. Such is my love for it that each season, I ensure to freeze multiple bags of ripe eggplants.

Over the years, I've refined this recipe, picking up tips and tricks from seasoned home cooks. The result? An impeccable eggplant salad that's creamy, rich, and carries a hint of smokiness.

This version uses mayonnaise, but if you're vegetarian, simply add a dash of oil or opt for vegan mayonnaise.

show all description

Ingredients

Metric US

●

Eggplant

2 pieces

they should feel slightly springy when pressed

●

White onion

1 piece

feel free to add fresh garlic or garlic powder for an extra kick

●

Mayonnaise

100 g

either store-bought or homemade for richer flavor

Step by step

Step 1

Heat an older pan or a dedicated eggplant baking tray.

Step 2

Place the eggplants on the heated pan, turning them periodically until they're evenly roasted.

Step 3

Once done, let them cool a bit, then rinse under cold water. This method not only eases peeling but also ensures no burnt bits remain. Afterwards, drain the eggplants in a sieve.

Step 4

If you're not using them immediately, freeze the eggplants. They maintain their flavor and texture well, making them perfect for winter meals.

Step 5

For a richer taste, use homemade mayonnaise. It's well worth the extra effort!

Step 6

Blend the eggplants until smooth. However, if you prefer a rustic feel or are following traditional advice, you might use wooden tools or a silicone spatula to chop. As you do, discard any tough parts.