Salată de Vinete


Who knew homemade mayo could be so easy (and so delicious)



Forget everything you know about eggplant dips and say, “hello” to Salata de Vinete. Between popular options like Melitzanosalata and Baba Ganoush, I thought I understood what eggplant dips had to offer. Then, I was introduced to this variation as part of my latest series on how people from around the world eat eggplant. This is one recipe I really can’t wait to share with you.

The submission for Salata de Vinete comes to us from Andreea, who lives in the Transylvania area of Romania. For Andreea, Salata de Vinete is a dip that reminds her of home and her family. She shares that it’s a dip you’ll find all throughout Romania, especially as an appetizer or snack for fun gatherings and events. And Salata de Vinete is certainly a party. It’s a flavorful dip that’s then served with tons of other ingredients like feta, sliced tomatoes, bread, fresh cucumber slices, and cold cuts.

To make homemade Salata de Vinete, you’ll want to gather together some eggplant, white onion, and mayonnaise. However, Andreea strongly recommends making your own mayonnaise from scratch with eggs, lemon juice, mustard, and some olive oil. It’s definitely some extra work and requires a lot of elbow grease, but it makes all the difference in the final product. As far as the eggplant, you’ll want to char it using a grill or oven to get a smoky flavor and smooth texture. Once you remove the eggplant skin, you can mash it up and combine it with some finely chopped onions and homemade mayonnaise. Finally, mix everything until it’s nice and creamy and serve alongside all of the other ingredients.

Andreea acknowledges that Salata de Vinete feels like a cousin to Baba Ganoush, which shows the Turkish influence on Romanian food. But this dip is still distinctly all its own. It’s creamy from the mayonnaise, satisfying from the charred eggplant, and bright from the fresh lemon. Salata de Vinete is so easy to make with just a few simple ingredients, while still being filling and fun. Salata de Vinete can certainly hold its own in the world of delicious eggplant dips.

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Salată de Vinete


  • 1 small/medium sized eggplant
  • 1 egg yolk
  • 1 tsp mustard
  • ¾ cup sunflower seed (or other neutral) oil
  • lemon to taste
  • salt & pepper to taste
  • ½ small yellow or white onion chopped
  • Bread, fresh cheese (like feta), tomato, cucumber, cold cuts as wanted, for serving


  • Roast eggplant (preferably on an open fire or stovetop, not in the oven) - the skin needs to be really burned as it is getting peeled later.
  • Let them drain their liquid in a strainer for at least 20 minutes.
  • Peel and chop eggplant with a knife until it turns into a paste or your preferred consistency.
  • In a separate bowl, make a mayonnaise (highly recommended to do it yourself) out of the egg yolk, mustard and then gradually add sunflower seed oil, whisking constantly. Season the mayo with lemon, salt, and pepper.
  • Add it over the eggplant together with finely chopped onions.
  • Serve cold on bread and eaten with fresh cheese, tomatoes, cucumber, cold cuts, etc.
Course: Snack
Region: Europe
Diet: Vegetarian


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