Ingredients
Aubergines
- 4large aubergines
Also
- 1small onion, very finely chopped
- 120 mlsunflower oil
- 1 tspsalt
- juice of half a lemon, optional
Optional
- 2 tbspmayonnaise, for the creamier version
- 1 clovegarlic
To serve
- sliced tomatoes
- raw onion
- bread
- or as part of a cold spread
Equipment
- a wooden knife or spoon, traditionally
Directions
- Prick each aubergine a few times with a fork so it does not burst. Char them whole directly over a gas flame, on a barbecue, or over hot coals. Turn them until the skin is blackened and blistered all over and they have collapsed inward.
- Take the skin genuinely black rather than merely brown. This takes 15 to 20 minutes over a flame, and the flesh inside should be completely soft. Peel the blackened skin off with your fingers or a wooden implement. Never rinse them under the tap while peeling.
- Put the peeled flesh in a colander, ideally set at an angle, and let it drain for at least an hour. Aubergine holds an enormous amount of water, and undrained flesh gives a watery salad that separates within the hour.
- Chop it rather than blending it. A food processor whips it into a pale smooth purée and the whole texture is lost. Keep chopping until it is fairly fine but still slightly uneven. Put it in a bowl and begin beating in the oil, a little at a time, with a wooden spoon.
- Add the oil gradually, as you would for a mayonnaise, so it emulsifies into the aubergine rather than sitting on top. Beat it steadily and the mixture pales and thickens as it takes the oil. It should end up pale, thick and creamy rather than dark and loose.
- Chop the onion almost to a mince, because a chunk of raw onion overwhelms everything else in a dish this soft. Season with salt and add lemon juice if you want it sharper. Taste it and adjust, and let it stand 30 minutes before serving.
- Serve it at room temperature with sliced tomatoes, raw onion and bread. It keeps two or three days refrigerated and should be brought back to room temperature, because cold flattens the smoke entirely.
Technique
- The version with mayonnaise beaten in is common and gives a paler, richer salad.
- Autumn is the season, when aubergines are roasted in quantity on outdoor grills.
- It is closely related to Levantine baba ghanoush, though it contains no tahini.
Substitutions
- A hot grill if you have no flame, accepting considerably less smoke.
- A plastic or ceramic knife in place of a wooden one.
Variations
- With mayonnaise, for a creamier version.
- With garlic, which is common in some regions.
- With chopped tomato folded through.
History
Aubergines roasted over an open flame, chopped with a wooden knife and beaten with oil, a Romanian summer staple.
Frequently asked questions
What is Salată de vinete?
Salată de vinete is a salad & side from Romania: smoky mashed eggplant salad with onion. Aubergines roasted over an open flame, chopped with a wooden knife and beaten with oil, a Romanian summer staple.
How long does Salată de vinete take to make?
Salată de vinete takes 30 min plus 1 hr draining of preparation and 30 min of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Salată de vinete?
Yes, within limits. A hot grill if you have no flame, accepting considerably less smoke. A plastic or ceramic knife in place of a wooden one.
What is the most important thing to get right in Salată de vinete?
Take the skin genuinely black rather than merely brown. This takes 15 to 20 minutes over a flame, and the flesh inside should be completely soft. Peel the blackened skin off with your fingers or a wooden implement. Never rinse them under the tap while peeling.
