| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 13g | 2g | 29g |
| sugars | fibre | protein | salt |
| 14g | 10g | 5g | 0.3g |
Why I Love Romanian Eggplant Salad
A plate of eggplant salad, the Picasso of Romanian cuisine once landed on my table, unlocked a new culinary exploration for me. This humble yet flavourful dish works its magic using ingredients one might overlook in their kitchen: ripe eggplants, onion, sunflower oil, vinegar, and a sprinkle of salt and pepper.
Creating Culinary Connections
As someone raised in Atlanta with a backdrop of Nigerian heritage, I’ve been infatuated with the fusion of different food cultures. Being a true believer in Afro-Southern fusion, I’ve always been open to turn a new leaf in the cookery book. Yet, who knew I’d cross paths with such a gem of Romanian culinary tradition? Going beyond my comfort kitchen zone to dabble in a new international recipe was an exhilarating experience.
Inspiration for this recipe comes from none other than the British-Romanian chef, Irina Georgescu, whose love for Romanian home cooking has sparked a newfound appreciation in me for this Eastern European cuisine.
Culinary Conversations: Similar Dishes
My love for the eggplant salad is partly due to its resemblance to one of my all-time favourite Nigerian dishes – the Nigerian Eggplant Dip. The flavour profile echoes in my mouth, bridging a sweet connection between Atlanta and my Nigerian roots.
In essence, the eggplant salad is quite simple, relying on the comforting subtleties of the eggplant and a beautiful balance of vinegar tanginess and sunflower oil richness. It works incredibly well alongside hearty mains, especially Romanian Mamaliga or even a simple roasted chicken. Just make sure to serve it with warm slices of bread to get the most of this exquisite salad.
In short, my love for eggplant salad thrives on its simplicity, its cultural connection, and its versatility. It’s an ode to Romanian cuisine, a head-nod to the communal love for eggplants worldwide, and a beautiful testament of how food connections transcend continental borders. Bon Appétit!
What You’ll Need
- 4 large eggplants
- 1 large onion
- 1/2 cup of sunflower oil
- 2 tablespoons of vinegar
- salt, to taste
- pepper, to taste
- 6 slices of bread, for serving
Method
Step One
Preheat your oven to 200 degrees Celsius (approximately 392 degrees Fahrenheit). While the oven is preheating, wash the eggplants thoroughly and pat them dry. Place the eggplants on a baking tray.
Step Two
Slice the onion into thin rings. Set this aside as you will need it later.
Step Three
Cook the eggplants in the preheated oven for about 30 minutes, or until they become soft and their skin starts to blister. Once done, remove them from the oven and allow them to cool.
Step Four
Once the eggplants have cooled, peel off their skin and mush the eggplant flesh into a paste by using a pestle and a mortar or by simply using a fork.
Step Five
In a separate bowl, mix together sunflower oil, vinegar, salt and pepper to prepare the dressing.
Step Six
Add the sliced onions into the bowl with the dressing and stir to combine. Let it sit for a while so that the flavors can blend together.
Step Seven
Mix the eggplant paste into the bowl with the onions and dressing. Stir everything together until it is thoroughly combined. Adjust the seasoning according to your taste.
Step Eight
Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together. Serve the salad on slices of bread. Enjoy your homemade eggplant salad!
