This traditional Romanian eggplant salad offers a delightful balance of smoky, savory, and creamy flavors. The eggplants are roasted until charred, giving them a deep, rich taste that is then softened by a unique dressing of olive oil, safflower oil, and a splash of milk. The result is a tender, velvety salad that stands apart from typical raw vegetable salads. It pairs beautifully with grilled meats or fish, making it an excellent side dish for summer barbecues or hearty autumn meals. The addition of fresh tomato slices and briny black olives adds a bright, acidic contrast to the rich eggplant base, while chopped onions provide a sharp crunch. Simple to prepare yet sophisticated in flavor, this dish is a comforting classic that brings warmth to any table.
Romanian Eggplant Salad
Description
This traditional Romanian eggplant salad offers a delightful balance of smoky, savory, and creamy flavors. The eggplants are roasted until charred, giving them a deep, rich taste that is then softened by a unique dressing of olive oil, safflower oil, and a splash of milk. The result is a tender, velvety salad that stands apart from typical raw vegetable salads. It pairs beautifully with grilled meats or fish, making it an excellent side dish for summer barbecues or hearty autumn meals. The addition of fresh tomato slices and briny black olives adds a bright, acidic contrast to the rich eggplant base, while chopped onions provide a sharp crunch. Simple to prepare yet sophisticated in flavor, this dish is a comforting classic that brings warmth to any table.Ingredients
Directions
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Preheat the broiler. Place the whole eggplants on a broiler pan.
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Broil the eggplants, turning them frequently with tongs, until the skin is completely charred and the flesh is very tender, about 20 to 25 minutes.
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Transfer the roasted eggplants to a cutting board. Once cool enough to handle, peel off the charred skin and discard.
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Rinse the peeled eggplant flesh thoroughly under cold water to remove any remaining ash or bitter bits.
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Quarter the eggplants lengthwise. Use a spoon to scoop out and discard as many seeds as possible.
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Sprinkle the eggplant quarters with 1 teaspoon of sea salt. Place them in a colander set over a bowl and let them sit for 15 minutes to draw out excess moisture.
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Press down on the eggplant with the back of a spoon or squeeze gently with paper towels to remove as much liquid as possible.
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Cut the drained eggplant flesh into 1 1/2-inch cubes.
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Place the eggplant cubes in a large glass or ceramic bowl.
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Slowly drizzle in the safflower oil and olive oil while stirring continuously with a wooden spoon to emulsify.
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Add the remaining 1/2 teaspoon of sea salt and mix well.
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Stir in the milk until the mixture is creamy and well combined.
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Spread the dressed eggplant onto a serving platter. Use a fork to gently score parallel lines on the surface for presentation.
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Garnish with the sliced tomatoes and black olives. Serve with the chopped onion on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 620.2kcal
- % Daily Value *
- Total Fat 43.2g67%
- Saturated Fat 8.7g44%
- Cholesterol 190.3mg64%
- Sodium 7512.9mg314%
- Total Carbohydrate 16.6g6%
- Dietary Fiber 0.6g3%
- Sugars 14.0g
- Protein 44.5g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
