Romanian eggplant (salata de vinete)

This five-ingredient super-simple recipe is the missing link for the perfect mezze and the best companion to whatever protein comes out of the barbecue. The eggplant is the star, but it's the unapologetic raw diced onion and crushed garlic that pushes the dish over the line.

Romanian eggplant Credit: Shuki Rosenboim & Louisa Allan

• serves

  6

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 4 eggplants 
• 1 brown onion, diced
• 3 garlic cloves, crushed
• 1 tsp sea salt flakes
• ½ tsp freshly ground black pepper
• 60 ml (¼ cup) extra virgin olive oil, plus extra for drizzling
• 5 mint leaves, chopped
• Aleppo pepper, for sprinkling

Instructions

1. Cook the eggplants over an open flame for 10–15 minutes, turning with tongs every 5 minutes, until the skin is burnt all over and the flesh is soft. Remove from the heat and place in a bowl until it is cool enough to handle.
2. Peel the eggplants and place the flesh in a colander for any liquid to drain. Discard the skin and stalks (the skin is excellent for the compost).
3. Transfer the eggplant to a bowl and smash using a fork until smooth, then add the onion, garlic, salt, pepper and olive oil. Stir well to combine.
4. Place the eggplant mixture in a serving dish, scatter over the mint and Aleppo pepper, drizzle with a little extra oil and serve at room temperature.

 

Images and recipes from Very Good Salads by Shuki Rosenboim & Louisa Allan, published by Smith Street Books, distributed by Thames & Hudson Australia (RRP $39.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.