Authentic Romanian Eggplant Salad Recipe
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.
Heat an older pan or a dedicated eggplant baking tray.
Place the eggplants on the heated pan, turning them periodically until they're evenly roasted.
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.
If you're not using them immediately, freeze the eggplants. They maintain their flavor and texture well, making them perfect for winter meals.
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.
Continue to chop until you achieve a fine texture.
Fold in the mayonnaise. If you're vegan, replace with oil.
Stir in finely chopped onions or your choice of garlic.
Serve your delicious eggplant salad on fresh bread and savor the taste.
Bon appétit!
