Recipes · Romanian · Dips and Spreads
Salată de Vinete (Romanian Roasted Eggplant Spread)
One serving has 191 kcal and 2 g protein, and at least a fifth of a woman's daily need of vitamin E (45%), manganese (27%) and fiber (21%). Ready in 95 minutes.
- Preparation: 75 min
- Cooking: 20 min
- Makes: 1 serving (236 g)
- Difficulty: Easy
- Diets: Vegan, Dairy-free, Gluten-free, Low carb
Ingredients
- 200 g Eggplant, raw
- 15 g Sunflower oil
- 0.5 g Salt
- 20 g Onions, raw
Method
- Roast the eggplant whole, straight over a gas flame, on a grill or on a hot electric hob plate, turning it, for 15-20 minutes, until the skin is charred all over and the flesh has collapsed.
- While it is still hot, peel off the burnt skin with your fingertips, dipping them in cold water, and scrape away every black fleck.
- Lay the flesh in a sieve or on a tilted board and leave it to drain for 30 minutes, so its bitter juices run off.
- Chop the flesh very finely; Romanians use a wooden or plastic knife, as steel darkens it.
- Beat the chopped eggplant with a wooden spoon, adding the oil a little at a time, for 3-5 minutes, until it turns pale and creamy.
- Stir in the salt and the finely chopped onion and chill for 30 minutes.
- Serve cold, spread thickly on fresh bread, with slices of tomato alongside.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 191 kcal | 9% |
| Carbohydrates | 13.6 g | |
| Water | 202 mL | |
| Fiber | 6.3 g | 21% |
| Protein | 2.2 g | 5% |
| Tryptophan | 0.02 g | |
| Threonine | 0.08 g | |
| Isoleucine | 0.09 g | |
| Leucine | 0.13 g | |
| Lysine | 0.1 g | |
| Methionine | 0.02 g | |
| Cystine | 0.01 g | |
| Phenylalanine | 0.09 g | |
| Tyrosine | 0.06 g | |
| Valine | 0.11 g | |
| Histidine | 0.05 g | |
| Fat | 15.4 g | |
| Monounsaturated | 3 g | |
| Polyunsaturated | 10 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 10 g | |
| Saturated | 1.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 22.7 mg | 2% |
| Copper | 0.17 mg | 19% |
| Iron | 0.5 mg | 3% |
| Magnesium | 30 mg | 10% |
| Manganese | 0.49 mg | 27% |
| Phosphorus | 53.8 mg | 8% |
| Potassium | 487 mg | 10% |
| Selenium | 0.7 µg | 1% |
| Sodium | 199 mg | |
| Zinc | 0.35 mg | 4% |
| Thiamin (vitamin B1) | 0.09 mg | 8% |
| Riboflavin (vitamin B2) | 0.08 mg | 7% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.59 mg | 12% |
| Pyridoxine (vitamin B6) | 0.19 mg | 15% |
| Folate (vitamin B9) | 47.8 µg | 12% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 15.1 mg | 4% |
| Vitamin A | 2 µg | 0% |
| Vitamin C | 5.9 mg | 8% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 6.8 mg | 45% |
| Vitamin K | 7.9 µg | 9% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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