Authentic Romanian Eggplant Dip (Salată de Vinete)

A thick layer of smoky Romanian eggplant dip spread on a slice of crusty rustic bread.

Authentic Romanian Eggplant Dip (Salată de Vinete)

Course: Appetizer, Breakfast

Cuisine: Romanian, Transylvanian

Diet: Gluten Free, Kosher

Keyword: eggplant dip, eggplant dip recipe, grilled eggplant dip, grilled eggplant dip recipe, padlizsánkrém, Romanian eggplant dip, Salată de Vinete, smoky aubergine dip, Transylvanian eggplant spread

Prep Time: 15

Cook Time: 20

Draining Time: 10

Total Time: 45

Servings: portions

Calories: 162kcal

Author: Timea

This authentic Romanian eggplant dip (Salată de Vinete) is a smoky, creamy Transylvanian staple. Made with charred aubergines, sunflower oil, and grated onion, this grilled eggplant dip recipe is the perfect summer spread—no tahini or garlic required!

Print Recipe

Metrics - US Customary

Equipment

1 bowl

Ingredients

4 pieces eggplants medium-size, approx. 1.5 kg / 3.3 lbs
1 piece onion large size, finely grated
50 ml sunflower oil
2 tablespoon mayonnaise optional for extra creaminess
1 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
¼ piece lemon juice freshly juiced

Instructions

1. Roast the Eggplants: Grill the eggplants over an open flame (gas stove or outdoor grill) until the skin is completely charred and the flesh is soft.
2. Peel: Once cooled slightly, peel away the burnt skin and remove any blackened bits.
3. Drain: Place the eggplant flesh in a sieve for 10–15 minutes to allow the bitter, dark juices to drain away.
4. Grate Onion: While the eggplant drains, finely grate the onion into a mixing bowl.
5. Chop: Move the eggplant to a wooden board and chop finely (using a wooden or ceramic knife) until it becomes a paste.
6. Mix & Emulsify: Add the eggplant to the onion. Slowly pour in the sunflower oil while stirring vigorously with a wooden spoon.
7. Season: Stir in the mayonnaise (if using), lemon juice, salt, and pepper. Adjust to taste.
8. Serve: Spread on fresh bread and serve with slices of ripe tomato.

Video

Notes

Pro Tip: Avoid using metal tools (knives/bowls) to prevent the eggplant from oxidizing and turning brown. A wooden spoon and board are traditional for a reason!
Fasting Version: For a traditional Romanian vegan version (de post), simply omit the mayonnaise. The dip remains incredibly delicious and smoky.
Storage: Keep in an airtight glass container in the fridge for up to 3 days.

Nutrition