Romanian Eggplant Salad Recipe
This is a traditional recipe that my mother taught me. Below is the whole recipe, including the grilling part. Trust me it is delicious, but be careful to follow all steps because it can easily turn into a mess!
Ingredients
- 4 eggplants
- 1 onion, chopped finely
- 2 tablespoons unrefined sunflower oil
- 1/4 cup lemon juice
- sea salt to taste
Directions
- Rinse the eggplants. Heat your grill pan. Grill the eggplants on each side; donât forget to turn them over every 10 minutes or so. Grill them until they are covered with a black crust.
- Peel the eggplants, cleaning off the black crust. Put them on a wooden platter and let them drain for at least half an hour. The liquid is bitter. The longer you drain them, the sweeter they are.
- Mash the eggplantsâ pulp with a blunt, thick wooden knife on a wooden platter (This is the secret for a delicious eggplant salad! Do not use a metal knife because it will turn the eggplants black and it will also make them bitter).
- Add the eggplant mash in a bowl and mix it with sunflower oil, salt, lemon juice and onion, stirring continuously.
- It is best served cold. Enjoy!
- Tips:
- - When buying eggplants, choose the thin or small ones because they have less seeds and a more sweet taste.
- - If you are not vegan, you can add an egg yolk instead of lemon juice. It has the same effect of whitening the salad.
- - Donât store the eggplant salad in metal recipients. It will turn black and change its taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 8 servings | |
| Calories 91 | |
| Calories from Fat 6 | 7% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 838mg | 24% |
| Total Carbs 21.89g | 6% |
| Dietary Fiber 12.2g | 41% |
| Sugars 8.99g | 6% |
| Protein 3.72g | 6% |
