Romanian Aubergine Salad

Overhead shoot of a white plate with 3 slices of bread with aubergine spread on

5 from 1 vote

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer

Cuisine: Romanian

Servings: canapes

Calories: 31kcal

Author: Daniela Apostol

Ingredients

2 aubergines (eggplant)
¼ cup mayonnaise
2 teaspoon lemon juice
½ teaspoon salt
⅛ teaspoon black pepper
1 spring onion

Metric - US Customary

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