Romanian Style Eggplant Salad (Salata de Vinete) Best Recipe

   Are you tired of boring salads? Do you think eggplants taste rather bland? If you've answered yes to one, or both questions, then read on.  I have just the thing, to help add variety to your salad making forte! Romanian Eggplant Salad, features roasted eggplants, and fresh vegetables! It's a simple, delicious recipe that's very easy to make! All you have to do, is put it all together!

Here's what you'll need:

                                      2 male Eggplants (roasted and peeled)
                                      1/2 Green Bell Pepper (chopped)
                                      1 Whole Tomato (quartered)
                                      1/2 Red Onion thinly sliced
                                      1/2 Tsp Paprika
                                      1/2 cup Red Wine Vinegar
                                      1/4 cup Extra Virgin Olive Oil
                                      6-12 Sprigs of Italian Flat Leaf Parsley (diced, stems removed)
                                      1/2 of a Lemon (juiced)
                                      1/2 Tsp Salt (more to taste)
                                      2 Tbsp Water
                                      1 Tsp Sugar

You'll start off by roasting the eggplants evenly. Make sure you turn them every five to ten minutes. For this step, I use a grill guard for my stove. I suggest you purchase one online. They're really inexpensive. While the eggplants are roasting, you'll need to prep. your vegetables, so get choppin'! Don't forget to watch the video recipe, for a much better experience!

I started out chopping the bell pepper into fork-sized squares, then, slicing the onion. Once that was done, I went on to pluck the parsley from the stems, and set aside. Next, it was on to the tomato. I began cutting the tomato in quarters, sectioning them off. By this time, the eggplant finished roasting, and was ready to peel. In a separate bowl, you'll want to add cold water, and a few ice cubes. Then, add the eggplants in. You'll be able to peel the skin much faster this way.

 After you finish peeling the eggplant, go ahead and slice them lengthwise, then again dicing perpendicularly. Dump out the ice water from your bowl, give it a quick rinse, then make sure all the water is out before adding in the eggplant. Once you've added the eggplant, you can add the peppers, onions, and tomato, along with the parsley. Give it a mix, using a fork, or some tongs.

Finally, you can add the Red Wine Vinegar, Lemon Juice, and Olive Oil. Go ahead, and get your drizzle on! After that, you'll give that a mix, add the water, along with the sugar. No need to dissolve it separately. It'll still work to balance out the acidity of vinegar and, lemon juice, trust me! Next, add the paprika, and salt. Give it a mix, taste and, adjust your seasoning accordingly, before placing plastic wrap over your bowl, and refrigerating for at least four to six hours. You want to have all the flavors well incorporated, here!

Now that, the salad is chillin' in the frige, you're officially done! Congratulations! You've successfully made Romanian style Eggplant Salad, or "Salata de Vinete," as they call it in Romanian! If you've enjoyed watching this recipe being made, simply click the SUBSCRIBE button, to subscribe to Food Cravings with Chef Nicko, on Youtube! Don't forget to comment, like, and share the video with your friends! Thank You! Bon Appetit, and see you in the next video recipe!