Salata de Vinete (Romanian Aubergine Salad)
Silky charred aubergine whisked with sunflower oil, lemon and finely chopped onion into a creamy, smoky spread.
- Time1 hr
- LevelEasy
- Costabout £0.58 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 194kcal
- 10.2gcarbs
- 5.8gof which sugars
- 16gfat
- 4.8gsaturates
- 4.4gprotein
- 4.6gfibre
- 1.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Char the aubergines whole over a gas flame or barbecue for 15 to 20 minutes, turning, until the skin is black and the flesh is soft. If you have no flame, roast them at 220°C (200°C fan) for 50 minutes instead.
20 min - 2
Put the hot aubergines in a colander and let them drain and cool for 15 minutes.
15 min - 3
Peel off the skins and scrape off any burnt bits. Chop the flesh finely with a knife on a board, or mash it with a fork, for a few minutes.
- 4
Tip the flesh into a bowl. Add the salt and a spoonful of oil and stir with a wooden spoon, adding the rest of the oil a little at a time until the mix turns pale and creamy.
- 5
Stir in the onion and lemon juice. Taste and adjust the salt and lemon. Chill for 30 minutes if you can.
- 6
Serve with sliced tomato and parsley, with bread or crackers for scooping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
