Romanian Roasted Eggplant Salad

May 11, 2023May 11, 20230 14

Traditional Romanian Roasted Eggplant Salad recipe

by The Chefin Salad

Prep

5 min

Cook

40 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

159

Sugar

Fat

14g

This traditional Romanian dish is a simple but delicious way to enjoy eggplants. Roasting the eggplants brings out their natural sweetness while the yogurt adds a cool and tangy flavor to the dish. The salad is often served as a side dish or appetizer in Romania, but it can also be enjoyed as a healthy snack or light lunch. The key to making this salad is to get the eggplant to the right texture. You want it to be cooked all the way through without becoming too mushy.

Instructions

1.	Preheat the oven to 400°F (200°C).
2.	Cut off the stem of each eggplant and prick them with a fork several times.
3.	Rub the eggplant with canola oil and sprinkle with salt. Roast in the preheated oven for 40 minutes, until the eggplant is tender and the skin is charred.
4.	Let the eggplant cool, then peel off the charred skin and discard it.
5.	In a large bowl, mash the eggplant flesh with a fork until it has a chunky texture.
6.	Add the chopped onion, yogurt, and more salt to taste.
7.	Mix everything well and refrigerate for at least an hour before serving. Serve cold as a side dish or an appetizer.

PROS

This eggplant salad is a delicious and healthy alternative to traditional high-fat dips and spreads.

It is easy to make, requires few ingredients, and provides a healthy serving of vegetables to your diet.

CONS

The eggplant can be difficult to cook to the right texture, and it may require additional cooking time depending on the size of the eggplants.

Some people may not enjoy the texture of the roasted eggplant and find it too mushy.

HEALTH & BENEFITS

Eggplants are a great source of dietary fiber, vitamins, and minerals.
The antioxidants found in eggplants can help reduce inflammation and the risk of certain chronic diseases like heart disease and cancer.

	2 eggplants
	1/2 cup canola oil
	2 tablespoons plain yogurt
	1 teaspoon salt
	1 small onion , chopped