A traditional Romanian dish, simple and delicious, appreciated for the fine texture and the slightly smoky taste of the eggplants. It is ideal as an appetizer or snack, served on fresh bread or alongside vegetables. Here is a traditional recipe for an authentic eggplant salad.
Ingredients
2–3 large eggplants (approximately 1 kg)
1 small onion (optional)
100 ml oil (preferably sunflower oil or olive oil, for a finer taste)
Salt, to taste
Juice of half a lemon (optional, for a fresher taste)
Instructions
Roasting the eggplants: Wash the eggplants thoroughly and prick them with a fork to prevent them from bursting during roasting. Roast the eggplants on a grill, open flame, or in the oven, turning them on all sides until the skin is well charred and the flesh becomes soft and easy to separate. If you use open flame or grill, the eggplants will acquire a slightly smoky flavor, specific to the traditional salad.
Peeling the eggplants: After roasting, place the eggplants in a bowl and cover them for a few minutes to help loosen the skin. Peel off the charred skin under a stream of cold water or with your hands, making sure to remove all traces of skin. Allow the peeled eggplants to drain well in a sieve for about 15–20 minutes, to eliminate the excess bitter juice.
Preparing the salad: Chop the eggplants using a wooden knife or a wooden board, avoiding metal to prevent oxidation and bitterness. Place the chopped eggplants in a bowl, add a little salt, and gradually mix with oil, pouring it in a thin stream. Mix well until the composition becomes creamy. If desired, add finely chopped onion and a little lemon juice for extra freshness.
Serving: Serve the eggplant salad cold, on slices of fresh bread, alongside tomatoes, cucumbers, or peppers.
Tips:
For extra creaminess, you can add a spoonful of mayonnaise.
If you want to preserve the traditional taste, avoid onion and mayonnaise, but adjust according to personal preferences.
The eggplant salad is a traditional delicacy, appreciated at family meals and perfect for refreshing snacks, being a simple, healthy, and flavorful preparation.
The eggplant salad can be served in various ways, each adding a special touch to the classic taste and presentation. Here are some delicious options:
With fresh tomato slices – Tomatoes are the traditional serving option, adding freshness and balancing the rich taste of the eggplants. The tomatoes can be placed on the plate alongside the salad or even on top, for a pleasant visual effect.
With roasted peppers – Roasted peppers, served next to the eggplant salad, bring a sweet flavor and a juicy texture that perfectly complement the eggplants.
With fresh cucumbers – Cucumbers cut into slices or strips add a crunchy texture and a refreshing note, making this an ideal combination for hot summer days.
With olives – Black or green olives can add a contrast of flavors, offering a slightly salty taste and giving the plate an attractive look.
With boiled eggs – Slices of hard-boiled egg can be placed on top of the eggplant salad or on the side, adding extra consistency and color.
On toasted bread slices – Eggplant salad on toast is a simple and tasty option, perfect for quick snacks or a hearty breakfast.
With fresh herbs – Garnishing with parsley leaves, dill, or even basil adds freshness and an appealing look.
Each of these options enhances the flavor and balance, turning the eggplant salad into a versatile dish, perfect for any occasion.
