This Roasted Eggplant Dip (Salate de Vinete) has the best, smoky flavor! You have to try this vegan appetizer from Romania.
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.)
Roasted Eggplant Dip (Salate de Vinete)
- 2 eggplants (1 large and 1 medium)
- 1/2 medium red onion (chopped)
- 1/4 cup canola oil
- 1 1/2 teaspoons lemon juice
- 1/3 teaspoon salt (or to taste)
- 5 dashes garlic powder (or more, to taste)
- 4 dashes red pepper flakes (or more, to taste)
- Toasted tortillas, pita or bread for serving (use gluten free if needed)
- halved grape tomatoes for serving
- Make sure you have a rack set in the middle of your oven and preheat your broiler. Rinse your eggplants and dry them (no need to cut off the ends yet).
- Line a rimmed baking sheet with foil and place the eggplants on the foil. Broil the eggplants for 13-20 minutes, turning every few minutes to prevent them from burning. The eggplants are done when the skins are charred (wrinkly) on all sides, and a fork can easily be inserted into the soft eggplant.
- While the eggplants are cooking, peel and chop half of a red onion and set it aside.
- When each eggplant is done ( the larger one will take longer than the medium one), transfer it to a paper-towel lined platter or baking pan and roll the eggplant in paper towels to absorb the liquid. After about 10-15 minutes, the eggplants should be cool enough to handle. Peel off and discard the skins. (You can use a knife to do this, but I just use my fingers.)
- Transfer the eggplants to a medium serving bowl. Cut them up a bit and scrape away and discard some of the seeds to prevent bitterness. Mash the eggplants with a potato masher or a wooden spoon. Add the red onions and a bit of the oil and stir. Then add the rest of the oil and stir. Add the lemon juice, salt, garlic powder and red pepper flakes, stirring and tasting for adjustments. Chill in the refrigerator for 1-2 hours. The dip tastes best after it is chilled and the flavors have had a chance to meld.
- Before serving, give the dip a quick stir and taste for any seasoning adjustments. Serve on toasted tortillas, pita, or bread and topped with halved grape tomatoes.
Also, canola oil works much better than olive oil in this recipe.