“This is a sponsored post by Robinson's Fresh Foods. All reviews and opinions expressed in this post are based on my personal view.”
Romanian Aubergine Salad with mayonnaise and a touch of lemon, a fantastic starter for every party or celebration. It's light and refreshing spread or dip, and it can be served with your favourite bruschetta, toast, nachos or breadsticks. A great party food to feed a crowd!
Although in Romania it's called eggplant/aubergine salad, I have always thought that the name salad can be somehow misleading in this case. So, I think it is safe to say that dip or spread tells more about this recipe.
Totally addictive, there is no wonder why Romanians absolutely love it. Even if some might think it is a summery recipe, given that the aubergines are in season in late Summer/early Autumn, it's one of those recipe that knows no season.
Together with the aubergine spread with peppers and onions, these 2 aubergine recipes are such famous traditional Romanian dishes, that it's hard to pick a favourite.
It's quite a shame that aubergines seem to be such underrated vegetables, they really are delicious if cooked the right way.
You can choose to serve it as a dip with some baguette, crackers, breadsticks or some toast, or you can buy/bake some fancy pastry cases, and there you have, an appetizer for all tastes.
I absolutely recommend these mayo eggplant dip canapés, the Romanian way. The dip is similar to the Greek eggplant salad, but not so much to the Lebanese Baba Ghanoush.
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Step-by-step photos and instructions
There is hardly any effort needed here, once you get them in the oven to roast, there is little you can do, unless you choose to make your own mayonnaise. I chose the easy way, and bought some good-quality mayo to save some time, but the homemade one is not difficult to make either.
- Preheat the oven to 220 degrees C (438 Fahrenheit).
- Place the aubergines on a tray and roast until the flesh is soft - the time varies depending on the size of the aubergines, but I would stay at least 30 minutes
- Leave them to cool completely, then remove the skin and chop the flesh on a chopping board until you get a smooth paste.
Note! Some aubergines have a high water content, so make sure you drain the water before transferring them to a bowl. It works well if you put them in a colander.
- Add the lemon juice, chopped spring onions and mayonnaise and mix well.
- Season with salt and black pepper.
Expert tips
As a Romanian, I can't have enough of this salad, which is well appreciated by kids and grown-ups alike in my country. We are taught from a very young age to love vegetables and try a wide range of dishes.
I absolutely love it with mayonnaise, but you can also leave it out and use lemon juice and seasoning only - it is a lot healthier I guess, and it can be a good vegan option.
The salad can be stored in a air-tight container and kept cool in the fridge for up to 2-3 days if it's made with store-bought mayo, which usually contains pasteurised eggs rather than raw eggs.
The aubergines can also be frozen, and you can enjoy a good salad anytime. Roast, chop and squeeze their liquid well, then transfer them to a freezer-friendly bag. Easy!
Other aubergine recipes
Easy Baba Ganoush Recipe (Vegan, Gluten Free)
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Romanian Aubergine Salad
Ingredients
- 2 aubergines (eggplant)
- ¼ cup mayonnaise
- 2 teaspoon lemon juice
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 spring onion
Instructions
- Preheat the oven to 220 degrees Celsius (438 Fahrenheit).
- Place the aubergines on a tray and roast until the flesh is soft, it could take up to 30-40 minutes depending on their size.
- Leave them to cool completely, then remove the skin and chop the flesh on a chopping board until you get a smooth paste.
- Transfer the chopped aubergines to a colander or flour sifter so their can drain well for at least 30 minutes, as they can have a high water content.
- Add the lemon juice, chopped spring onion and mayonnaise and mix well.
- Season with salt and black pepper.
Notes
- I absolutely love it with mayonnaise, but you can also leave it out and use lemon juice and seasoning only - it is a lot healthier I guess, and it can be a good vegan option.
- The salad can be stored in a air-tight container and kept cool in the fridge for up to 2-3 days if it's made with store-bought mayo, which usually contains pasteurised eggs rather than raw eggs.
The aubergines can also be frozen, and you can enjoy a good salad anytime. Roast, chop and squeeze their liquid well, then transfer them to a freezer-friendly bag.
Nutrition
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