Salata de Vinete | Romanian Eggplant Spread| Eggplant Recipes | Healthy Recipes

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a lighter option while maintaining creaminess.

eggplants

🥗Healthier: zucchini

💰Cheaper: cooked potatoes

Zucchini and potatoes can mimic texture at lower costs.

Wash the eggplants to remove any dirt.

Create slits on all of the eggplants to ensure they steam while cooking.

Drizzle a little olive oil on the outside of the eggplants.

Place the eggplants in a preheated oven set to 425 degrees Fahrenheit.

Bake the eggplants for about 60 minutes, rotating them halfway through (at about 25-30 minutes) for even cooking.

After baking, let the eggplants rest for 2-3 minutes to cool slightly.

Remove the insides of the eggplants from the charred outer skin, keeping the seeds as they are edible.

Run a knife through the eggplant flesh to create a homogeneous paste.

Add salt, black pepper, and mustard to the eggplant mixture and mix well.

Drizzle in extra virgin olive oil and mix again until combined.

Serve the eggplant dip spread over bread or with crunchy snacks like sugar snap peas and sea crackers.

Chop and add parsley for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens