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Eggplant Salad is a traditional Romanian eggplant dip or spread, known as salata de vinete, served with bread and with a side of tomatoes. Super delicious!

Eggplant Salad (Salata de vinete)

Eggplant Salad is a traditional Romanian eggplant dip or spread, known as salata de vinete, served with bread and with a side of tomatoes. Super delicious!

#Romanian #recipe for easy eggplant salad (spread) without mayo.

Ingredients and Instructions

ROMANIAN EGGPLANT SALAD (SALATA DE VINETE) — love thy carrot

ROMANIAN EGGPLANT SALAD (SALATA DE VINETE)

ROMANIAN EGGPLANT SALAD (SALATA DE VINETE) — love thy carrot

Whipped Roasted Eggplant Dip ( Salata de Vinete) | CiaoFlorentina.com @CiaoFlorentina

Roasted Eggplant Dip Recipe or Salata de Vinete

Whipped Roasted Eggplant Dip ( Salata de Vinete) | CiaoFlorentina.com @CiaoFlorentina

Eggplant salad - Salata de vinete

Eggplant salad - Salata de vinete

The romanian version of the eggplant salad

Baba Ghanoush Baba Ghanoush – a delicious traditional Middle Eastern appetizer made with eggplant, tahini, garlic and lemon juice.-

Baba Ghanoush

Baba Ghanoush Baba Ghanoush – a delicious traditional Middle Eastern appetizer made with eggplant, tahini, garlic and lemon juice.-

Balkan Eggplant and Chile Purée - NYTimes.com  -- keeps in the fridge for 2 weeks!

Balkan Eggplant and Chile Purée

Nadia's "Salata de Vinete" Eggplant Salad Spread recipe from Trisha's Southern Kitchen via Food Network

Nadia's "Salata de Vinete" Eggplant Salad Spread

Nadia's "Salata de Vinete" Eggplant Salad Spread recipe from Trisha's Southern Kitchen via Food Network

There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What's really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate and cook.

Smooth and Creamy Polenta

There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What's really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate and cook.

How to Roast Eggplant Cubes - Healthy, less oil than frying, tasty caramelized results. Yummy finger food, or add to your favorite recipe. via @toriavey

How to Roast Eggplant Cubes - Healthy, less oil than frying, tasty caramelized results. Yummy finger food, or add to your favorite recipe. via @toriavey

Hot Artichoke and Banana Pepper Dip (3 can drained and chopped artichoke hearts, 2 C finely shredded Parmigiano-Reggiano cheese, 1 1/2 C mayo, 1 finely chopped yellow bell pepper, 1 medium fresh banana pepper chopped or a 1/2 a jar of banana peppers, 6 minced garlic cloves, and cumin)

Hot Artichoke and Banana Pepper Dip (3 can drained and chopped artichoke hearts, 2 C finely shredded Parmigiano-Reggiano cheese, 1 1/2 C mayo, 1 finely chopped yellow bell pepper, 1 medium fresh banana pepper chopped or a 1/2 a jar of banana peppers, 6 minced garlic cloves, and cumin)

Carrot or Zucchini Latkes with Arugula, Feta and Pepita Salad

Carrot or Zucchini Latkes with Arugula, Feta and Pepita Salad