Romanian Aubergine Eggplant Spread Recipe | Party Food | Granny's Kitchen Recipes | Salată de Vinete

sunflower oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and health benefits.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice brightens flavor with fewer calories.

Bake the aubergines with skin on, in the oven at 180 degrees Celsius for around 1 hour, or until the skin is hard and crisp.

Whilst the aubergines are baking, finely dice the onion and leave in a deep bowl.

Remove the aubergines from the oven into a colander and peel the skin, then leave them for 30 minutes, to drain the water.

Press the aubergines with a potato masher whilst they are still warm.

After the water drains, transfer them onto a chopping board and finely dice them.

Transfer the aubergines in the bowl with the onion, add mayonnaise, salt and pepper and mix well to incorporate everything.

Check if it needs more salt or pepper and if not, allow the spread to chill in the fridge for min. 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary