Eggplant Salad Or Spread(Salata De Vinete)
A smoky, creamy eggplant spread with a hint of lemon and onion, perfect as a dip or appetizer for gatherings and casual meals.
Ingredients
Instructions
- Roast the eggplants whole over an open flame or stove until the skin is very black, crusty, peeling, and the eggplants feel soft all over.
- Peel off the skin from the roasted eggplants.
- Chop the peeled eggplants into sections and let drain in a colander.
- Once drained, chop the eggplants finely.
- Use an electric mixer to blend the chopped eggplants into a smooth, creamy texture.
- Add the egg yolk, oil, lemon juice, salt, and finely grated onion to the mixture and blend until well combined.
Tips & Substitutions
For a smoky flavor, ensure the eggplants are thoroughly charred. If you prefer a lighter version, substitute the egg yolk with a tablespoon of tahini. To enhance the flavor, consider adding a pinch of smoked paprika or cumin. If you want a chunkier texture, blend the mixture less. This recipe is a delicious addition to Mediterranean recipes.
Serving Suggestions
Serve this eggplant salad spread with warm pita bread or fresh vegetables for dipping. It also pairs beautifully with grilled meats or fish for a complete meal. For a delightful appetizer, spread it on crostini or use it as a filling for sandwiches. This dish complements a variety of Mediterranean recipes, making it versatile for any gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy the salad cold, simply serve it straight from the fridge. If you prefer it warm, gently reheat it on the stove over low heat, stirring occasionally until warmed through. Avoid microwaving, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Salad Or Spread(Salata De Vinete) contains roughly 280 calories, with 8g protein, 0g carbohydrates, and 27g fat. It is a good source of protein (17% of the Daily Value), iron (13% of the Daily Value), and vitamin A (13% of the Daily Value). Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplants for this recipe?
While fresh eggplants are recommended for the best flavor and texture, you can use frozen eggplants if necessary. Just ensure they are fully thawed and drained of excess moisture before roasting. This will help maintain the creaminess of the salad.
How can I make this recipe vegan?
To make this eggplant salad vegan, simply omit the egg yolk and replace it with a tablespoon of aquafaba, the liquid from canned chickpeas. This will help achieve a similar creamy consistency while keeping the dish plant-based.
What can I serve with eggplant salad?
Eggplant salad is versatile and pairs well with a variety of dishes. Consider serving it alongside grilled meats, fish, or roasted vegetables. It also makes an excellent dip for pita chips or fresh veggies, or as a spread on sandwiches, enhancing your meal with rich flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).