Best 4 Eggplant Aubergine Appetizer Romanian Style Vinete Recipes

**Eggplant Appetizer, Romanian Style (Vinete): A Culinary Journey into Romanian Cuisine**

In the realm of culinary delights, the Romanian eggplant appetizer, known as Vinete, stands as a testament to the country's rich culinary heritage. This delectable dish, often served as a spread or dip, is a symphony of flavors that tantalizes the palate with its smoky, garlicky, and tangy notes. Made from roasted eggplants, the appetizer is transformed into a creamy, flavorful spread that can be enjoyed on its own or paired with various accompaniments. This article presents a collection of Vinete recipes, each offering a unique twist on this classic Romanian dish. From the traditional recipe to variations that incorporate additional ingredients like walnuts, roasted peppers, and herbs, these recipes cater to diverse tastes and preferences. Whether you're a seasoned cook or a novice in the kitchen, this culinary journey will guide you through the steps of creating this delightful appetizer, ensuring a delicious and authentic Romanian experience.

Here are our top 4 tried and tested recipes!

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)

Caponata (Cold Eggplant (Aubergine) Appetizer) image

I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.

Provided by axxo3846

Categories Spreads

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb eggplant, cut into 1/2 inch cubes
2 teaspoons coarse salt or 2 teaspoons kosher salt
1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces
1 large yellow pepper, seeded, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup olive oil
1 (1 lb) can Italian plum tomato, drained and seeded
2 tablespoons tomato paste
2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts
1 tablespoon sugar
2 medium zucchini, cut into 1/4 inch slices
2 tablespoons capers, drained
2 tablespoons white vinegar
6 large green olives, pitted and sliced
1 fresh bay leaves or 1 dried bay leaf
1/8 teaspoon fresh ground black pepper
1 cup white raisins
1 cup sliced mushrooms

Steps:

Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Roasted Eggplant (Aubergine) Spread image

Serve warm or cold as a spread for crostini or toasted Italian bread slices. A suggestion from Katia that I think is fabulous, is to add a sprinkle of balsamic and a dash of parmesan to your bagel, crostini, sandwich etc.. to really put this over the top! Thanks Katia!

Provided by Brenda.

Categories Spreads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

4 slices eggplants, peeled (1/2-inch thick slices)
2 teaspoons extra virgin olive oil
1 garlic clove, crushed through a press
1/4 cup jarred roasted red pepper, chopped rinsed and drained
1/2 teaspoon small caper, rinsed
fresh ground pepper

Steps:

Heat oven to 425°F (220°C).
Arrange the eggplant in a single layer on a nonstick coated baking sheet.
Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

CAPONATINA - EGGPLANT APPETIZER

Caponatina - Eggplant Appetizer image

Make and share this Caponatina - Eggplant Appetizer recipe from Food.com.

Provided by ftamburello

Categories Vegetable

Time 1h

Yield 4 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion, finely chopped
2 -4 garlic cloves, minced
0.5 (3 ounce) can tomato paste
2/3 cup water
1 1/2 tablespoons sugar
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1 medium eggplant, unpeeled and diced
1 cup celery, chopped
1 carrot, peeled and minced
1/3 cup pitted green olives, chopped
1 tablespoon capers
olive oil (for frying)

Steps:

In sauce pan saute' onions and garlic in 3-4 tablespoons oil.
Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover and cook 15 minutes, stirring occasionally. Add more water if needed.
Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives, and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture.
Cover pot and simmer slowly about 1/2 hour. Add some pepper if desired.
Remove from heat and cool. Garnish with raisins or sliced hard cooked egg slices. Serve at room temperature with crusty Italian bread slices or crackers.

Nutrition Facts : Calories 53.2, Fat 0.3, SaturatedFat 0.1, Sodium 316.1, Carbohydrate 12.8, Fiber 4.2, Sugar 7.5, Protein 1.6

EGGPLANT SPREAD - ROMANIAN APPETIZER (PUTTLAJEL OR PATLAGEA VANA

Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vana image

This was a recipe that my paternal grandmother brought with her from Romania. This is a recipe that you either like or don't like. I have always loved this recipe.

Provided by Alan Leonetti

Categories Spreads

Time 1h5m

Yield 6-10 serving(s)

Number Of Ingredients 6

Ingredients

2 medium eggplants
2 medium onions (chopped)
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 teaspoon ground black pepper
10 slices white bread or 10 slices pita bread

Steps:

Preheat oven to 325 degrees.
Wrap the eggplants in aluminum foil and place onto baking sheet.
Bake until soft and the skin is charred, about 1 hour.
Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
Mix well with a fork.
Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.

Nutrition Facts : Calories 210.8, Fat 6.3, SaturatedFat 1, Sodium 1063.9, Carbohydrate 35.4, Fiber 7.8, Sugar 7.7, Protein 5.4

Tips:

To choose the best eggplant, look for one that is firm and heavy for its size, with smooth, shiny skin and no blemishes.
If you are short on time, you can roast the eggplant in the oven instead of grilling it.
To make sure the eggplant is cooked through, pierce it with a fork or knife. It should be tender and easily pierced.
If you want a smokier flavor, you can grill the eggplant over charcoal.
To make the appetizer more colorful, add some chopped red bell pepper or tomato to the mixture.
If you are serving the appetizer as a dip, you can accompany it with pita bread, crackers, or vegetable crudités.

Conclusion:

Romanian-style eggplant appetizer, also known as Vinete, is a delicious and versatile dish that can be enjoyed as an appetizer, dip, or spread. It is easy to make and can be tailored to your own taste preferences. Whether you prefer a smoky flavor or a more mild taste, this appetizer is sure to please. So next time you are looking for a new and exciting appetizer to try, give Romanian-style eggplant appetizer a try. You won't be disappointed!