salata de vinete, Romanian eggplant salad
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5 from 6 votes

Romanian Roasted Eggplant Dip | Salata de Vinete

This smoky roasted eggplant dip is great to spread on toast or use with pita, chips and/or assorted crispy vegetables. Start with a perfectly roasted eggplant, season with a little salt, pepper, olive oil and add in some onions and garlic. Simple, delicious, and very handy.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Accompaniment, Dips
Cuisine: Gluten-free, Romanian, Vegan, Vegetarian
Keyword: eggplant recipe, roasted eggplant
Servings: 4
Calories: 62kcal


  • 1 large eggplant (~250 gms)
  • 3 cloves garlic
  • 1 small onion , finely chopped
  • 1 tbsp Olive oil
  • Salt , to taste
  • Black Pepper , to taste


  • Cut slits in the eggplant and push in a few garlic slices through the slits.
  • Flame roast the eggplant.
  • Remove from heat and allow to cool for 5 minutes.
  • Remove the skin and scoop out the flesh.
  • Place the eggplant flesh on a cutting board and finely chop to get a coarse paste.
    chopped roasted eggplant for dips and spreads
  • Place in a mixing bowl and add the rest of the ingredients.
  • Mix well, cover and chill in the refrigerator for at least an hour before serving.
  • Serve cold with bread, chips, or vegetable sticks. As a spread on bread, I like to add some parsley and a few tomato pieces on top of the eggplant spread.


  • If you don't have a flame burner, you can roast the eggplant in the oven. Prepare the eggplant the same way as for roasting on the flame, cover in foil and roast in a 180ÂșC preheated oven for 40 minutes, till the flesh feels soft when poked with a fork.
  • The dip (without the raw onions) will stay good in an airtight container in the refrigerator for 3-4 days. Add in the raw onions at the time of serving.


Calories: 62kcal | Carbohydrates: 7.5g | Protein: 1.2g | Fat: 3.7g | Saturated Fat: 0.5g | Fiber: 3.5g | Sugar: 3.4g