Romanian Eggplant Salad (Eggplant Caviar)

Name: Romanian Eggplant Salad (Eggplant Caviar)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 500 g roasted eggplants (peeled); 3 hard-boiled eggs (large, peeled); 1 Tbsp Dijon mustard; 300 g Greek yogurt; 1 onion (medium); 3 cloves garlic (or more, to taste); salt (to taste)

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Romanian eggplant salad, also known as eggplant caviar, is a delicious and creamy spread made from roasted eggplants. This traditional Romanian dish is perfect as an appetizer or side, offering a smoky flavor and smooth texture that pairs well with fresh bread or crackers.

This world-renowned eggplant recipe is a MUST-TRY during Summer season when eggplants are abundant. It’s August now and the eggplants in my garden have started to ripen up. This means it’s time for roasting eggplants and storing them in ziploc bags for freezing. This way we can enjoy the summer flavors during winter as well.

Eggplant Caviar is a staple in Romanian cuisine and is enjoyed across Eastern Europe and the Mediterranean. Known as “Salată de Vinete” in Romanian, this dish is commonly served as an appetizer or side dish. The key ingredients are roasted eggplants, garlic, onions, and lots of oil. It is usually seasoned with salt, pepper, and lemon juice.

Why you’ll love this recipe

Delicious and Nutritious: Combines smoky eggplant with creamy Greek yogurt and tangy mustard for a rich, healthy flavor.
Quick and Versatile: Easy to prepare and perfect as a main dish, side, or lunch, with simple ingredients and prep.
Unique and Satisfying: Offers a flavorful twist on traditional salads, adding depth and interest to your meals.

Ingredients

Eggplants: Use firm, shiny eggplants.
Hard-Boiled Eggs: Boil eggs for 9-12 minutes until fully cooked. Cool in ice water for easy peeling. Adds richness and protein to the salad.
Mustard: Dijon mustard is ideal for a tangy kick. Start with one tablespoon and adjust to taste. It helps emulsify the dressing.
Greek Yogurt: Use full-fat Greek yogurt for a creamy and tangy base. It binds the ingredients together and keeps the salad light.
Onion: Red onion adds mild sweetness and crunch. Soak in cold water for 10 minutes to reduce sharpness if desired.
Garlic: Mince fresh garlic for a strong, aromatic flavor. Roasting can mellow its sharpness if preferred.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Variations

Authentic vs. diet-friendly eggplant salad (oil-free)

The authentic Romanian eggplant salad has a ton of oil, it’s basically an emulsion of oil (mayo) and roasted eggplants, and even though it tastes amazing, it is a very heavy appetizer and high in calories. That’s why my version is diet-friendly and oil-free, but maintains the same amazing creamy texture as well as the original taste of the traditional eggplant salad recipe.

Eggplant salad around the world

Eggplant salads are popular in many cuisines around the world. Here is a list of different eggplant salad variations, each with its unique twist:

Romanian Eggplant Salad (Salată de Vinete)
- Roasted eggplants, garlic, onions, lemon juice, oil.
Baba Ghanoush (Middle Eastern)
- Roasted eggplants, tahini, garlic, lemon juice, olive oil, parsley.
Greek Melitzanosalata
- Roasted eggplants, garlic, lemon juice, olive oil, parsley, sometimes with yogurt or feta.
Turkish Patlıcan Salatası
- Roasted eggplants, garlic, lemon juice, olive oil, tomatoes, green peppers, parsley.
Italian Caponata
- Fried eggplants, tomatoes, onions, celery, capers, olives, vinegar, sugar (served cold or warm).
Israeli Eggplant Salad
- Roasted eggplants, tahini, garlic, lemon juice, sometimes with hard-boiled eggs or green onions.
Moroccan Zaalouk
- Cooked eggplants, tomatoes, garlic, cumin, paprika, olive oil, cilantro.
Indian Baingan Bharta
- Roasted eggplants, tomatoes, onions, garlic, ginger, green chili, cumin, cilantro (served warm).
Thai Spicy Eggplant Salad (Yum Makeua Yao)
- Grilled eggplants, shallots, garlic, bird’s eye chili, lime juice, fish sauce, cilantro, mint.
Balkan Ajvar
- Roasted eggplants and red peppers, garlic, vinegar, olive oil, salt (used as a spread or dip).
Georgian Eggplant Salad
- Roasted eggplants, walnuts, garlic, coriander, pomegranate seeds, cilantro.
Armenian Eggplant Salad
- Roasted eggplants, tomatoes, green bell peppers, onions, garlic, parsley, lemon juice, olive oil.
Persian Mirza Ghasemi
- Roasted eggplants, tomatoes, garlic, turmeric, eggs, olive oil (served warm).
Russian Eggplant Caviar (Ikra)
- Roasted eggplants, tomatoes, onions, carrots, garlic, bell peppers, olive oil.
Syrian Moutabal / Lebanese Mutabbal
- Roasted eggplants, tahini, yogurt, garlic, lemon juice, topped with pomegranate seeds and olive oil.

These variations showcase the versatility of eggplant and its ability to absorb different flavors, making eggplant salads a delightful addition to many cuisines.

Instructions

Roasting eggplants properly is key to achieving the perfect Romanian Eggplant Salad (Eggplant Caviar). Here are some detailed tips to help you get the best results:

Choose the Right Eggplants:

Select firm, glossy eggplants without blemishes. Smaller eggplants tend to be less bitter and have fewer seeds.

Preparation:

Wash and dry the eggplants thoroughly.
Prick the eggplants in several places with a fork to allow steam to escape and prevent them from bursting during roasting.

Roasting Methods:

Oven Roasting:

Preheat your oven to 400°F (200°C).
Place the whole eggplants on a baking sheet lined with parchment paper.
Roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
An alternative method is to cut the eggplants in half lengthwise, place them cut side down on the baking sheet, and roast for 25-35 minutes.

Grilling:

Preheat your grill to medium-high heat.
Place the whole eggplants directly on the grill grates.
Grill for about 20-30 minutes, turning every 5-10 minutes, until the skin is blackened and the flesh is tender.

Stovetop Roasting:

For a more traditional approach, you can roast eggplants directly over a gas burner.
Place the eggplant directly on the burner over medium-high heat.
Turn occasionally with tongs until the skin is charred and the flesh is soft, about 15-20 minutes.

Peeling the Eggplants:

Once roasted, transfer the eggplants to a bowl and cover with plastic wrap or a lid for about 10 minutes. This steaming process makes the skin easier to peel off.
Peel the skin off with your fingers or a spoon, discarding the charred skin. Avoid washing the eggplant flesh to preserve its smoky flavor.

Draining Excess Liquid:

Place the peeled eggplants in a colander to drain excess liquid for about 15-20 minutes. This helps to remove any bitterness and ensures a better texture for the salad.

Eggplant Salad Eggpant Caviar Without Oil

Serving suggestions

Occasions: This dish is popular during holidays, family gatherings, and as part of everyday meals.

Pairings: It pairs well with a variety of dishes, from grilled meats to fresh vegetable salads.

Storing

Eggplant Caviar can be stored in the refrigerator for up to 3 days. For the best taste, let it sit for a few hours or overnight to allow the flavors to meld.

Recipe FAQs

Answer: The best way to prepare eggplant for a salad is to roast or grill it. Start by slicing the eggplant, lightly salting it to remove excess moisture and bitterness, and then let it sit for about 20-30 minutes. After that, rinse the slices, pat them dry, and either roast them in the oven at 400°F (200°C) for about 20-25 minutes or grill them until they are tender and slightly charred. Roasting or grilling enhances the eggplant’s flavor and gives it a soft, creamy texture, perfect for a salad.

Answer: To prevent your eggplant salad from becoming too bitter, it’s important to salt the eggplant slices before cooking. After slicing the eggplant, sprinkle it with salt and let it sit for 20-30 minutes. This process draws out excess moisture and reduces bitterness. Afterward, rinse the eggplant slices under cold water and pat them dry with a paper towel before cooking. Additionally, choosing smaller, younger eggplants, which tend to be less bitter, can also he

Answer: Yes, you can make eggplant salad in advance. In fact, it often tastes better after the flavors have had time to meld together. You can prepare the eggplant and other ingredients a day ahead and store the salad in an airtight container in the refrigerator. Before serving, you may want to let the salad come to room temperature or add a fresh splash of lemon juice or olive oil to brighten the flavors. Just make sure to consume it within 2-3 days for the best taste and texture.

Romanian Eggplant Salad Eggpant Caviar Diet-Friendly Recipe Without Oil

More vegetarian recipes with eggplants

If you are a fan of eggplants, try these other easy vegetarian recipes:

Vegan Eggplant Parmesan

Tomato Pasta Bake

Vegan Omelette

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