Romanian Aubergine Salad
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 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Appetizer
Cuisine: Romanian
Servings: 20 canapes
Calories: 31kcal
- 2 aubergines (eggplant)
- ¼ cup mayonnaise
- 2 teaspoon lemon juice
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 spring onion
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.
- 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.
Calories: 31kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg