Katze in the Küche: Salata de Vinete (Romanian Eggplant Salad) Recipe

We've been really pleased with the availability of fresh produce since we've been in Germany, and the prices are reasonable. After two years of having to adapt some of our family's favorite recipes to fit what was available/inexpensive in Korea, we have been able to include more fresh ingredients while we've been here!

Here's one of my husband's favorites. He's from Romania, and I've tried my hand at making some of the dishes that he loves. It's been a hit with our kids, and my side of the family, too.

*Before I begin, I want to let you know that all items are chopped-by-hand, not only because it's soothing to me, but because I'd rather not use my food processor on a transformer unless I absolutely have to. If you prefer a smoother texture, the food processor is the way to go!

SALATA DE VINETE

(ROMANIAN EGGPLANT SALAD)

RECIPE

Yields: approx. 4 cups

Time: 24 hours (to include refrigeration to drain eggplant)

Active cooking time: 2 1/2 hours

Ingredients:

4 large eggplant (aubergine)

1 Tbs. olive oil

1/2 yellow or white onion, finely minced
4 Tbs. real mayonnaise
1/4-1/2 tsp. kosher salt (to taste)

Freshly ground black pepper

Directions:

1. Preheat oven to 400°f (200°c)

2. Prepare eggplant for roasting: Rinse thoroughly and dry. Place on cookie sheet/hotel pan. With fork, pierce skin several times. Drizzle olive oil on skin of all eggplant, and rub to coat evenly.

3. Roast eggplant, turning every 20 minutes, until extremely soft, approximately 2 hours depending on eggplant size.

4. Take out of oven and allow to cool on cookie sheet until you are able to handle safely without burning yourself.

5. One-by-one, on cutting board, cut open eggplant, and scrape out insides. Place eggplant insides in colander over bowl (or wire sieve over bowl) to drain. Sprinkle lightly with kosher salt (1/8 tsp.) to aid in draining.

6. Place bowl in refrigerator, and chill AT LEAST 12-hours, to ensure proper drainage. It can drain up to 24-hours, if needed.

7. Remove bowl from refrigerator, and turn colander/sieve on cutting board. Dispose of drained liquid.

8. Roughly chop eggplant until smooth. Place in bowl (glass with a tight-fitting lid is preferred, but any bowl with a lid will do.)

9. Finely mince onion, and add to eggplant.

10. Add mayonnaise, salt, and pepper to bowl. Mix until thoroughly combined. Serve immediately on french bread or crackers. The salad can also be used as a dip for fresh vegetables, or on a sandwich. The salad will be even more tasty if you refrigerate at least one hour, but we can hardly wait that long!!