One of my most favorite things to eat growing up (and now) is Romanian roasted eggplant spread. Similar to baba ganoush, we call it “salata de vinete” (“salata” means salad and “vinete” means eggplants). There are many versions of this recipe – some using mayo, some adding chopped onions, but I really prefer it simple. In Romania, we use sunflower oil but I go for a light olive oil instead. If you want to play with the taste some more, use a flavored olive oil (I get mine at Tree and Vine in Knoxville), such as Persian Lime or Rosemary. Continue reading “Salata de Vinete – Roasted Eggplant Spread”
