Salată de vinete is Romanian eggplant salad: eggplants roasted over flame or embers, peeled and chopped, dressed with oil or mayonnaise and onion.

Romanian recipes roast the eggplants over an open flame or in the oven until the skin blackens, then peel them right away. The classic dressing is a mayonnaise of egg yolk, mustard and oil with finely chopped onion, and the salad is served cold on toasted bread or beside garden tomatoes; it is made when eggplants are plentiful in the markets. On menus here Vatra serves it with tomatoes and red onion, Mahala roasts the eggplants over embers, and Caru' cu bere serves it with tomatoes and flatbread croutons.

Where to eat Salată de vinete in Bucharest

5 editor picks for Salată de vinete in Bucharest, ranked by editorial score. All Bucharest signature dishes · Salată de vinete across every city.

Make it at home

Serves 41 hrEasy

Ingredients

  • 4 large eggplants
  • 1 small white onion, finely chopped
  • 100ml sunflower oil
  • 1 tablespoon mayonnaise (optional)
  • 1 teaspoon white wine vinegar
  • Salt, white pepper
  • Fresh dill or parsley to finish
  • Sliced bread or pita to serve

Method

  1. Fire-roast the eggplants over an open gas flame or charcoal grill until the skin is completely blistered and the flesh is collapsing, around 15-20 minutes.
  2. Place the eggplants in a colander and let them drain and cool for 20 minutes.
  3. Peel off the charred skin; transfer the flesh to a wooden chopping board (metal discolours the flesh).
  4. Chop with a wooden spoon or a wood-handled knife until you have a fine, fluffy mass.
  5. Transfer to a bowl; whisk in the sunflower oil a little at a time, then the white onion and salt.
  6. Stir in the optional mayonnaise and vinegar for the richer Bucharest restaurant version.
  7. Taste, adjust salt and pepper, and finish with chopped dill or parsley.
  8. Serve with sliced bread or pita; the salad will hold 2 days in the fridge.

Editor tip. Real char is the difference between a smoky salad and a bland one. If you don't have a gas flame or charcoal, oven-grill at maximum heat with the door cracked until the skin blackens.

Common allergens: Egg (in mayonnaise version).