This time of the year, the eggplant season is in its full swing and I can’t simply imagine a summer without the smell and the taste of roasted eggplants that takes over all my mom’s kitchen.
This Romanian eggplant dip is my childhood summer snack, the dip I had before going to the beach in the morning or something that I would enjoy as an appetizer for lunch or dinner.
For this one my mom deserves all the credit, she thought me along the years how to master the Romanian eggplant dip so I can now enjoy it with my family.
I’d dare to compare our Romanian eggplant dip with the famous Baba Ghanoush salad, and I am sure I am not exaggerating at all. One of the secrets to enjoy this perfect eggplant dip is to always roast your eggplants on the grill or on open flame, never in the oven, as they will darken and you’ll miss the smoked taste, which makes all the difference.
How to choose your eggplants for the perfect dip? You should always consider the big eggplants, a bit soft and with no imperfections on the crust.
As for the dip itself, after you have the eggplant flesh cleaned from the roasted crust, mix it with sunflower oil until you get a nice creamy dip that spreads easily on the slice of bread. Well, the fun part only starts now 🙂
I’ve used some chili flakes and black pepper to season my dip, but you can also go for finely chopped onion, garlic or roasted bell peppers and you are free to choose the topping you want as the dip is very flexible. You’ll love it!
Here’s secret number 2 🙂 Spread the eggplant dip on the slice of homemade bread and enjoy it with some fresh summer tomatoes.
- 5 big eggplants
- 100 ml sunflower oil
- salt and pepper freshly grated
- chili flakes
- 1 small red onion
- 2-3 fresh summer tomatoes
- fresh homemade bread (if possible)
- Roast the eggplants on open flame on your oven burner or a bbq grill. Turn them occasionally, and cook until completely tender and well charred on all sides, approx. 30 to 40 minutes.
- Transfer the roasted eggplants into a colander and clean the charred crust as soon as you remove them from the burner. Use cold water to cool your fingers and I promise you won’t burn them 🙂 – don’t put the eggplants under water. Let the eggplants drain for about 30 min.
- Mince the eggplant flesh with a wooden spoon or an eggplant knife (made of wood) until you get a fine paste.
- Mix them with the sunflower oil and add salt and pepper to taste. For an extra pinch drizzle some chili flakes.
- Serve with homemade bread, summer tomatoes and red onion.
Love,
Cori
//
Salata romaneasca de vinete
Este din nou perioada aceea din an cand vinetele sunt vedetele, desigur, pe langa pepeni si rosii 🙂 iar eu nu-mi pot imagina nicio vara fara ca bucataria mamei mele sa miroasa a vinete coapte..si eventual a zacusca, dar deja intram in alta poveste.
Salata de vinete romaneasca este gustarea copilariei mele, imi garanta uneori micul dejun inainte sa plec la plaja dimineata, sau era pur si simplu un aperitiv pentru pranz sau cina.
Mama mea merita tot creditul pentru reteta asta, m-a invatat de-a lungul timpului cum sa “mesteresc” cea mai delicioasa salata de vinete, ba chiar as si compara-o cu celebra Baba Ghanoush. Si desigur ca sunt si cateva secrete care fac salata noastra de vinete atat de gustoasa: un gratar bine incins (sau direct la foc deschis pe aragaz – flacara potrivita) si niste vinete usor moi cu miez bun.
Alege intotdeauna vinetele mari, fara imperfectiuni si rezultatele vor fi ca si garantate.
Cat despre salata de vinete propriu-zisa, esential este sa o amesteci cu ulei de floarea soarelui pana obtii o consistenta cremoasa care e foarte usor de intins pe paine, insa partea fun de aici incepe. Eu am folosit, evident, cativa fulgi de chili 🙂 si piper proaspat macinat, dar la fel de bine se potriveste si celebra ceapa tocata marunt, sau ardei copti. Tu alegi.
Secretul meu nr 2? Mananc mereu salata de vinete cu rosii de vara proaspete. Un deliciu!
5 vinete mari
100 ml ulei de floarea soarelui
sare si piper proaspat macinate
fulgi de chili
1 ceapa rosie medie
2-3 rosii proaspete
paine proaspata de casa
Coace vinetele pe flacara deschisa la aragaz sau afara, pe gratarul incins. Tine vinetele la copt pana ce coaja este usor carbonizata pe toate partile, aproximativ 30-40 de minute. Transfera vinetele intr-o sita si curata-le imediat de coaja. E ok, nu-ti vei arde degetele daca le vei umezi cu putina apa rece (insa nu pune vinetele sub jet de apa). Lasa vinetele sa se scurga aproximativ 30 de minute. Marunteste-le acum cu un cutit de lemn, special pentru vinete, sau cu marginea unei spatule de lemn. Amesteca pasta de vinete cu uleiul de floarea soarelui pana obtii un mix cremos. C Condimenteaza cu chili, sare si piper, sau dupa gust, cu ceapa tocata marunt.
Serveste pe cate o felie de paine proaspata de casa cu felii de rosii deasupra.
Pofta mare!
Cori
No Comments