Salată de vinete, aubergine spread
Roasted aubergines, mashed and then mixed with onion and sunflower oil.
Active time25 min
Cooking45 min
Total1 h 45 minResting : 30 min
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Ingredients
- 2 aubergines
- 1 onion
- 3 tbsp sunflower oil
- 1 tbsp mayonnaise — optional
- ½ tsp salt
Preparation
Preheat the oven to 200 degrees Celsius. Wash and prick the aubergines, then roast them for 40 to 45 minutes, turning halfway through, until the skin is heavily charred and the flesh is tender.
2 aubergines- oven
- fork
Leave to cool for 10 minutes. Remove the skins and stalks, then drain the flesh in a colander.
- knife
Finely chop or blend the aubergine flesh until you have a smooth purée.
- knife or blender
Peel and finely chop the onion. Stir it into the purée with the oil, salt and optional mayonnaise.
1 onion3 tbsp sunflower oil1 tbsp mayonnaise — optional½ tsp salt- mixing bowl
- spoon
Place the spread in a sealed container in the fridge for 20 minutes before serving.
- fridge
Allergens
- Eggs
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Editorial adaptation: new photos; recipe text unchanged. Photos checked automatically and visually; no kitchen test or individual human review is claimed.
Estimated times.