I’ve been wanting to make this roasted eggplant dip (salate de vinete) for 14 years. It’s a Romanian recipe that I clipped out of the newspaper in 2001, knowing that I would absolutely love it. Well, I’m here to report that I’ve made it, tweaked it, devoured it, and plan to make up for lost time going forward.
Here’s why this dip just calls my name. Smoky flavor from the roasted eggplants. Chopped red onion. (You may have picked up on the fact that I adore red onion.) The original recipe didn’t specify what type of raw onion to include, and I since I don’t care for raw white or yellow onions, red was a no-brainer for me. Plus, it adds nice pops of color to an otherwise homely looking appetizer. (I’m over it. It’s delicious.)
Then, there’s the canola oil, salt, and the bit of lemon juice that just livens everything up. And of course, I had to add garlic powder and red pepper flakes. Serve chilled over some toasted tortillas, pita or bread, with halved grape tomatoes, and….yum.
Like every dip I’m over the moon for, I just want to eat it for lunch and forget the whole appetizer concept. And this one’s vegan, gluten free and loaded with nutrients, fiber and antioxidants. It works for me!
Remember, beauty isn’t everything. If you like Mediterranean flavors, this roasted eggplant dip (salate de vinete) is everything.
(Recipe Source: Heavily adapted from a recipe I found in The Plain Dealer in 2001.)