Allow the eggplant to rest until cool enough to handle. Flame roast the eggplant. The zacuscă will keep in the pantry, unopened, for at least a year. A remarkable eggplant recipe, this simple eggplant dip can be eaten with fresh bread, chips, pita bread.. A Wide Spread Dip. 1 large onion, finely diced. The recipe for the traditional Romanian eggplant dip (or salad) is simple with just 5 key ingredients — eggplant, garlic, salt, pepper, and oil. Small eggplants cook faster (it takes between 20 and 40 minutes, depending on the size). Another example of the fact that cultures are sharing their recipes, is . Set aside so the flavors meld. Ingredients: 4 roasted eggplants; 150 g of vegan mayonnaise (find the recipe here) salt and pepper to taste; 1/2 a small onion; 1 teaspoon of mustard; 1 tablespoon of lemon juice Step 3 1 medium-sized bulb garlic, finely diced. When done, cut off the stems and peel the eggplants. Set oven to broil. Let the eggplants drain for about 30 min. If you want a smoother paste, remove from the heat, allow to cool. Directions. Chill in the refrigerator for 1-2 hours. When the mixture is sufficiently chopped, add basil and pine nuts and stir to combine. Instructions. Salt to taste. Spread about 1/3 of the ricotta mixture over the eggplant and top with a light layer of mozzarella cheese. Remove the peppers and flip the eggplants. For this melitzanosalata recipe you need to use only the flesh of the eggplants. When cooled, remove the peels. Place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. Broil eggplant on all sides until well cooked -- turning frequently as it cooks. Place the eggplant & pepper flesh into a food processor and blend until they are coarsely chopped. Bring to the boil, then reduce the heat, and gently boil for around 30 mins. Cool 10 to 15 minutes until easily handled. 2 Tablespoons olive oil. Cook on low and uncovered for about 1 ½ hours, stirring occasionally. Bake for 10 minutes. Spread on bread or toast and enjoy! Preparation. You can add some finely chopped onions . Blend the dip: Place the eggplants in a food processor, add the onion, salt and oil and pulse a few times until smooth. Place the eggplants in a strainer and let them drain for about half an hour to one hour. 2 to 3 Tablespoons mayonnaise (optional) Bake the eggplants in the oven at 350 degrees until they are very soft (45 to 60 . Layer 4 to 5 eggplant slices to cover sauce. 2. Transfer the cleaned roasted peppers to a food processor. Take them out of the oven and let cool for 10 minutes, until you can peel them without burning yourself. Romanian Eggplant Salad (dip/spread) timefordelish.com. Romanian Eggplant Salad/Dip. Pierce each eggplant with a fork (they may explode) Give the eggplants quarter turns on all sides to cook evenly. Add the tomato puree, cooked vegetables, bay leaf and ground black pepper. recipe: - 3 eggplants - 1/2 small onion - 1 1/2 tablespoons of stone ground mustard (grainy mustard) - 1 1/2 teaspoon salt & black pepper (or to taste) - 1/3 cup extra virgin olive oil - optional 2. This Romanian Eggplant Salad / Dip (Salata de vinete) is a traditional recipe, extremely delicious and easy to make with just 3 ingredients. Remove the skin and scoop out the flesh. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Cut the cooked eggplant into 1-inch-wide strips. Alternate the oil with some drops of lemon juice, while constantly mixing. 6 large red bell peppers. Grease a baking/pizza pan with 3 tbsp olive oil. Line the slices in the pan in a single layer (you can use a baking sheet) Drizzle 2 tbsp olive oil on the slices. Recipe Notes It's critical to poke holes in your eggplant before baking it, once I forgot to poke holes in the eggplants, and they literally exploded in my oven. 3. 2 Step 2: - Bake and clean the peppers and donuts (immediately after baking sprinkle with salt, cover with a lid and leave for about 30 minutes, then you will clean them much easier). In a medium bowl, using a fork, mix the cooked egg yolk with the raw egg yolk. It will turn out light, sweet and delicious, every time you make it! Place roasted vegetables in a heatproof bowl. Bring the sauce to a boil and then reduce the heat to a low simmer. Add the red onions and a bit of the oil and stir. More › Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft. For a successful Zacusca, you must first of all choose fresh, good quality vegetables. They are amazing as appetizers or quick snacks and they're really . 2 medium eggplants ; 2 medium onions (chopped) 2 tablespoons extra-virgin olive oil Cut the eggplants in half and scoop out the flesh with a spoon. Heat oven to 400 degrees F. and bake the egglplant and peppers for 20 minutes, until the pepper skins char and bubble up. Re-test for seasoning, remove the bay leaf. Roughly chop roasted eggplants with a plastic knife Finely chop onions (add salt to soften them) Add chopped onions, eggplant and mayonnaise to a plastic or glass bowl, and add the oil slowly, as you mix in one direction with a wooden spoon. Caponata eggplant Relish is a very simple, easy and very popular Italian BBQ Grill Easy Simple Dinner Breakfast Quick Chicken Beef Pork Easy Lamb Pasta Spaghetti Lasagne Simple Healthy Steak Rice Vegan Sauce Dessert Vegetarian Italian recipe LateChef Ornate with tomatoes, and a sprig of parsley Enjoy! Preheat the oven to 400 degrees F. Pierce the eggplant skins in several places with a fork. You can cook the eggplants on the grill, (will give to Zacusca a very good light smoky taste) or on the stove flame or in the oven. They are done when their skin turns dark and they become really soft all over. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once. Mix well with a fork. Add to mashed eggplant. Small eggplants cook faster (it takes between 20 and 40 minutes, depending on the size). When the peppers and eggplant are done, remove the pepper skins and discard them. European and original recipes by a native Romanian living in the U.S. Peel the eggplant and slice into 1/4-inch thick slices. Mash eggplant well with a wooden spoon,. 1/2 cup good-quality olive oil. Prepare the smoker, having soaked the wood in advance and allowing 10-15 minutes for the charcoal to become ready (flames died down, charcoal gray in color and covered with ash). Cut away the stem of the eggplant and discard. Bring to the boil, then reduce the heat, and gently boil for around 30 mins. Preheat oven to 180-200 C. Slice the eggplant in 1-1.5 cm thick slices. SERVES 6 -10 . Transfer to a 15x10x1-in. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting. Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper. Chop the tomatoes and add them to the pan, stirring until they become mushy. 10. Salt, to taste. Place eggplant and peppers on a greased cookie sheet (cover with foil for ease of cleaning). Rinse, pat dry and slice the eggplants in 1/2 inch rounds. Cook for about 1 hour and 15 minutes, depending on the meat. Turn them on all sides so they are cooked really well. salt and pepper to taste Instructions Preheat the oven to 375 degrees F (190 C) Pierce the eggplant skin several times, which will allow steam to escape while the eggplant cooks. It takes quite a while to make (3 hours at minimum) so we didn't always have it when I was growing up. Pulse the eggplant pulp in a food processor adding oil, parsley, lemon juice and garlic. Pierce eggplant several times, which will allow steam to escape while eggplant cooks. While the eggplants roast, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly. I'm saying all year long because we like to cook the eggplants during summer, and freeze them to make this . If using the oven, preheat to 375F. Place the eggplant and bell pepper on the lined sheet pan and prick both with a fork. Continue to roast until the eggplants soften and blacken, another 20-25 minutes. Cover with plastic wrap and let them steam for 10 minutes. Set the eggplants on a baking sheet and roast until soft and the skin is . This and the famous "zacusca" - roasted peppers and eggplant spread are two recipes I ALWAYS make when eggplants are in season. Add tomato paste; pulse just until blended (mixture . Scrape the purple skin off, and discard skin. Cut a slit along the side of each eggplant and . ROMANIAN EGGPLANT DIP (SALATA DE VINETE) Ingredients: 1 medium eggplant, whole 1 medium green or red pepper, cut in quarters and seeded. Rinse eggplants and dry them off with a towel then poke them with a knife or a fork all around. Cook the eggplant, either in the oven or microwave (see below). Peel the eggplants and dice the pulp. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Place the vegetables on baking trays lined with parchment paper and place them in the hot oven at 200 degrees Celsius/400 degrees Fahrenheit for about 20-30 minutes for the bell peppers and about 40 minutes for the eggplants, turning the veggies about 3 times in the meantime. Carefully remove the jars from the pan, and allow to cool at room temperature. In a . Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vanata) Ingredients # 2 medium eggplants # 2 medium onions (chopped) # 2 tablespoons extra-virgin olive oil # 2 teaspoons salt # 1 teaspoon ground black pepper When cooked remove the eggplant from the . Wash 4 eggplants and pierce them with a fork to make sure that they are cooked through and soft. Freshly ground black pepper, to taste. Once the zacusca comes to a boil, reduce to a low heat and allow to simmer for 1 hour, stirring occasionally. Meanwhile, prepare the rest of the ingredients. Serve with homemade bread, summer tomatoes and red onion. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Preheat oven to 400°. If not, I invite you to try this traditional eggplant Zacusca recipe, it is a simple and delicious spread. Easy Rice Recipes With Few Ingredients Easy American Appetizers Summer Cookout Appetizers Easy 21. Place in a blender and pulse or use a stick blender. Place the eggplant on a greased cookie sheet Bake for 45 minutes, turning the eggplant over a few times as it bakes. This is a recipe that you either like or don't like. Heat the oven to 400°F. Place the eggplant flesh on a cutting board and finely chop to get a coarse paste. Chop the eggplant pulp very finely, until mushy. Repeat this process with the remaining eggplant slices, adding 2 tablespoons oil for each batch. Grill can be preheated at medium-high but turned down to low once the eggplants are placed. Add the mustard, mix, and then start pouring the oil gradually, and mix well. Coat the eggplant rounds in flour and fry them in a large non-stick pan on medium high heat until golden brown, about 2-3 minutes on each side. Stew for 12 minutes or until the tomatoes begin breaking down. When done, remove the vegetables from the oven and immediately . 30 minutes. Put the eggplant meat in a colander, and let the fluids drain for at least 3 hours. Cool until easily handled, 5 to 10 minutes. Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. Add the lemon juice, salt, garlic powder and red pepper flakes, stirring and tasting for adjustments. Add all ingredients to shopping list Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Remove from heat and allow to cool for 5 minutes. The platter has a variety of items, such as meatballs, smoked meats, sausages, cheeses, and Zacasca or Fasole Batatu. The light spread is usually a part of a Romanian appetizer platter. Carefully remove the jars from the pan, and allow to cool at room temperature. Roast for 45 minutes to 1 hour, until the skin chars and the vegetables are very soft (I use a fork to check this). The zacuscă will keep in the pantry, unopened, for at least a year. Turn off the heat and let them stand in hot water. How to sterilize the jars and finish the canning: Boil the empty jars in hot water for about 10 minutes. 1️ Step one: Grill/roast the eggplants Grill the eggplants on high flame. ( about 20 minutes ) Allow them to cool until comfortable to handle. Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Place the onions in a saute pan with oil and cook until they are translucent (10 - 15 minutes). Place eggplant on a greased cookie sheet. Season with salt and pepper and layer over eggplant. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. It is normal for the skin to break open during cooking. If the flavor seems to be too strong, add mayonnaise and mix well together. Mix first 4 ingredients. Place the rack so that the surface pf the eggplant is about 2 to 3 inches from the source of heat. 1 lemon, juiced. Zacusca is a Romanian vegetable spread made primarily from roasted eggplant and red peppers. Spread out eggplant slices on the bottom of the baking dish. Mix using your hands until salt is evenly distributed. Bake them at 180*C until they're fork tender, for approx. Adjust the taste with salt and honey if necessary. As they are done, place them for a few minutes in a pot to release some of their bitter juice. Preheat the oven to 400 degrees Fahrenheit. Slice across lengthwise into ½ inch thick, and cut into ½ inch cubes. Preheat oven to 325 degrees. Place eggplant on a non-metal surface (wood is best) and chop with a WOOD (or plastic) chopping knife until it is pretty much pureed. 2 green onions, chopped 1 to 2 tsp of canola oil, or more if needed (you could use any light tasting oil) 1/2 tsp salt, or more to taste dash of white pepper. 9. Add salt and pepper to taste, and serve warm or at room . Mix them with the sunflower oil and add salt and pepper to taste. Place in a colander and add 2 teaspoons salt. Wash bell peppers. OK, I know it's messy but please bear with me 'cos the results are wonderful - you need that charred flavour in the finished product. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Heat oven to 475 degrees. 1 clove garlic, finely chopped. The potatoes, onions, and black olives provide an earthy base, but the gherkins, green olives, vinegar, and Dijon mustard give it a sour, zesty kick that's totally unique. Poke eggplant with a fork and place on a baking sheet. Add onion, garlic, parsley, salt to taste, and olive oil. When the skin is charred and they are tender inside, remove the eggplant to a colander placed in the kitchen sink. Add a good pinch of salt and pepper. Salata De Vinete. Just before the spread is ready to be canned, place the jars (lids off) in the oven at 350F degrees for 10 minutes. 1 tablespoon finely chopped parsley, optional. Eggplant Spread - This is a favorite Romanian recipe. Directions. This was a recipe that my paternal grandmother brought with her from Romania. Mince the eggplant flesh with a wooden spoon or an eggplant knife (made of wood) until you get a fine paste. appetizers; baba ganoush; dip recipe; dips; easy vegan recipes; easyrecipes; eggplant Line a baking sheet with parchment or a silicone mat. Directions: 1) Roast eggplants on a real barbeque with coals from a wood fire, until their skins are black and starting to peel. Salate de Vinete, a Romanian eggplant dip, is a traditional Romanian dish similar to the Baba Ghanoush. The eggplant is a common vegetable in Romania, and this delicious eggplant dip is one of the most popular appetizers that you'll find in a Romanian's house, sometimes all year long. If you're a fan of roasted red peppers and roasted eggplant, you're guaranteed to become a fan of this particular recipe, which is a combination of them both. How to make this Authentic Traditional Romanian Eggplant Salad- Salata De Vinete Step 1. Preheat oven to 375ºF. Set aside for 15 minutes to "sweat" and to remove most of the bitterness. Grill the eggplants on a hot grill on medium flame until charred on all sides and soft. Directions: 1. Cut away the stem of the eggplant and discard. Baking the eggplants in the oven: This is the most convenient method of cooking the eggplants for the salad. Watch how to make this recipe. Meantime, fry the eggplants. Cook the eggplant, either in the oven or microwave (see below). 5 to 7 large eggplants. Andreea's Kitchen. Bake until soft and the skin is charred, about 1 hour. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour. Broil for 45 min to one hour turning the eggplant each 15 min until they are soft and the skin is partly blackened and charred. Coarsely chop the eggplant and red pepper then add to the pan with your bay leaf, honey, salt, peppercorn and water. Instructions. After 45 minutes, check for doneness. Eggplant caviar is one of my favorite traditional Romanian recipes! Mix grated onions with one tsp of mazola oil. Place the filled and sealed jars into a large pan, and fill with water up to the level of the zacuscă. When the sdip starts to bubble, turn off the heat and leave to cool slightly. Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer. Well making this spread is like recalling a memory that doesn't seem to ever change. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Once satisfied with the flavors, remove and discard the bay leaf, then transfer contents into a food . After grilling, roasting, or baking the eggplants let them cool, then carefully remove all the skin. THE BEST EGGPLANT DIP RECIPE EVER IS HERE: https://cookingromania.vivianaball.ro/easy-romanian-roasted-eggplant-dip-salata-de-vinete/.We are the Roman. submitted by timefordelish. Wash peppers and eggplant (aubergine). Preheat the oven to 400 degrees F. Pierce the eggplant skins in several places with a fork. Season with salt and pepper. Slice open the eggplants and scoop out all of the insides, placing it into a large bowl. Coat each side of the eggplant with the flour. Put jars in a water-bath canner or on a rack set in a deep pot and cover with hot water.Bring water to a boil and boil jars, covered, 15 minutes from time steam emerges from pot. Place the filled and sealed jars into a large pan, and fill with water up to the level of the zacuscă. Pulse the eggplant pulp in a food processor adding oil, parsley, lemon juice and garlic. Preheat oven to 400ºF (200ºC). In Romania every kitchen has a special wooden knife specifically for this purpose. 2 large eggplants, about 3 pounds. Allow moisture to drain off for at least 10 minutes. Step 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Heat up your grill or cast iron griddle and char the peppers and eggplants until black on all sides. Pierce each eggplant with a fork (they may explode) Give the eggplants quarter turns on all sides to cook evenly. Mix in the vinegar, and season with salt and pepper. Instructions. I have always loved this recipe. Spread over the dough, and bake in a moderate oven (350°F) until done. Mash the eggplants with a potato masher or a wooden spoon. Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe . pan coated with cooking spray. Then add the rest of the oil and stir. Cook the whole eggplant over a naked gas or barbecue flame until the flesh is fully cooked and the skin is charred and blistered, allow to cool. Romanian Eggplant Dip - Salată de Vinete. When eggplant is soft and fully cooked (skin should be slightly blackened), remove from oven and place in a colander to cool. Pierce eggplant several times with a fork to allow steam to escape while it cooks. Roast in the oven, turning them 3 or 4 times to ensure even cooking. Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. For an extra pinch drizzle some chili flakes. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes. Wrap the eggplants in aluminum foil and place onto baking sheet. Cut each in half, and scrape out the inner meat. In a saucepan set over medium heat, combine the tomatoes, vinegar, and brown sugar. 20. Transfer to a food processor; cool slightly. Bake the eggplants in the oven at 350 degrees until they are very soft (45 to 60 minutes). Remove from heat. Place the eggplants on a baking tray lined with baking paper or tin foil and bake them in a preheated oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 45 minutes or until the flesh of the eggplants is very soft. 1/2 cup fresh parsley, diced. Chill for about 30 minutes before serving, it's best served cold. When the skin is charred and they are tender inside, remove the eggplant to a colander placed in the kitchen sink. In Romanian it's called salatã de vinete or eggplant salad, a common name for this type of spread throughout the Balkans and Mediterranean. 2) Pound garlic to a fine mince with a wooden mallet or the flat side of a wooden knife. The spread will be ready in about 3 hours total or when the vegetable oil comes to the surface of the spread. After the eggplant pulp is drained, place it on a wooden board and finely chop it with a wooden or ceramic knife. Peel every eggplant and add the «meat» into a blender or a food processor. Add the eggplants and peppers and stir well. Here's how you can make the best eggplant caviar ever! This Vegan Romanian Eggplant Spread is perfect for breakfast or appetizers, and it's healthier since it has vegan mayonnaise in it. Heat up the oil in a pan, add the onions and fry until soft. Bake for 45 minutes, turning eggplant over a few times as it bakes. Add salt and pepper, to taste. Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vana) From: Alan . THE BEST EGGPLANT DIP RECIPE EVER IS HERE: https://cookingromania.vivianaball.ro/easy-romanian-roasted-eggplant-dip-salata-de-vinete/.We are the Roman. Peel the peppers and discard the skins, seeds and cored. One of the recipes I recall from early childhood in Romania was one that my Grandmother, Mom and virtually everyone would make on a warm summer afternoon - as an enchanting snack, the eggplant dip. Grease a large baking dish with 1 tablespoon olive oil. 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