Include in Print View:

Romanian Eggplant Salad

Romanian Eggplant Salad recipe image
This authentic Romanian eggplant salad is a beloved side dish that highlights the deep, smoky flavor of charred eggplant. The flesh is carefully peeled, seeded, and drained to ensure a tender texture without excess moisture. It is then emulsified with safflower and olive oils, sea salt, and a splash of milk, creating a unique creamy dressing without heavy dairy. The result is a rich, savory, and slightly tangy salad that pairs beautifully with grilled meats or bread. It is a traditional favorite perfect for summer gatherings, picnics, or as a hearty vegetarian starter. The smokiness from broiling gives it a distinct depth that raw salads cannot match.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 309.4
Dietary: Gluten-free, Vegetarian
Description
This authentic Romanian eggplant salad is a beloved side dish that highlights the deep, smoky flavor of charred eggplant. The flesh is carefully peeled, seeded, and drained to ensure a tender texture without excess moisture. It is then emulsified with safflower and olive oils, sea salt, and a splash of milk, creating a unique creamy dressing without heavy dairy. The result is a rich, savory, and slightly tangy salad that pairs beautifully with grilled meats or bread. It is a traditional favorite perfect for summer gatherings, picnics, or as a hearty vegetarian starter. The smokiness from broiling gives it a distinct depth that raw salads cannot match.
Ingredients
  • 2 Eggplants (1 lb each)
  • 1 tablespoon Milk
  • 1 1/2 teaspoon Sea salt, or more to taste
  • 1 Fresh tomato sliced
  • 1/3 cup Safflower oil
  • 15 Greek black olives whole or halved
  • 1/4 cup Extra-virgin olive oil
  • 1/4 cup Chopped onion
Directions
  1. 1
    Preheat the broiler. Place eggplants directly on the broiler rack or a baking sheet.
  2. 2
    Broil eggplants, turning frequently with tongs, until the skin is charred and blackened all over and the flesh is very soft, about 20 to 25 minutes.
  3. 3
    Transfer eggplants to a cutting board. Let cool slightly until manageable, then use a sharp knife to peel off the charred skin.
  4. 4
    Rinse the peeled eggplant flesh thoroughly under cold water to remove any burnt bits.
  5. 5
    Quarter the eggplants lengthwise. Use a spoon to scoop out and discard as many seeds as possible.
  6. 6
    Sprinkle the eggplant flesh with 1 teaspoon of sea salt.
  7. 7
    Place the salted eggplant in a stainless-steel or non-aluminum colander. Press down firmly with the back of a spoon to squeeze out as much liquid as possible.
  8. 8
    Let the eggplant drain in the colander for 30 minutes.
  9. 9
    Transfer the drained eggplant to a clean kitchen towel or paper towels and blot up any remaining excess moisture.
  10. 10
    Cut the dried eggplant flesh into 1 1/2-inch cubes.
  11. 11
    Place the cubed eggplant in a glass or ceramic bowl.
  12. 12
    Slowly drizzle in the safflower oil and extra-virgin olive oil while stirring continuously with a wooden spoon to emulsify.
  13. 13
    Stir in the remaining 1/2 teaspoon of sea salt.
  14. 14
    Add the milk and stir gently until fully incorporated and creamy.
  15. 15
    Spread the eggplant mixture onto a large serving plate. Use a fork to score parallel lines across the surface for presentation.
  16. 16
    Garnish with sliced tomatoes and black olives.
  17. 17
    Serve immediately with chopped onion on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 309.4kcal
% Daily Value *
Total Fat 35.0g54%
Saturated Fat 5.1g26%
Cholesterol 0.0mg0%
Sodium 7312.5mg305%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This salad is best served fresh. If storing, keep in an airtight container in the refrigerator for up to 2 days. The texture may soften further upon standing.

Substitutions: You can substitute the milk with a splash of lemon juice or vinegar for a dairy-free version, though the traditional creamy texture will change. Safflower oil can be replaced with sunflower or grapeseed oil if unavailable.

Tip: Removing the seeds is crucial for achieving the right texture. If the eggplant is too watery after draining, press it again with paper towels before mixing with oils.

Variation: Some regional variations include adding chopped parsley or a dollop of sour cream or yogurt on top for extra richness.

Keywords: eggplant, salad, romanian, smoky, charred, vegetarian, side dish, broiled, roasted, olive oil, safflower oil, tomato, olives, onion, traditional, summer, picnic, emulsion, dairy-free option, appetizer
Read it online: https://www.chefs-mate.com/recipe/romanian-eggplant-salad/