Astazi provocarea Doua vinete, doua salate. Mai exact, doua salate absolut delicioase cu influenta greceasca si orientala. Ce sa mai zic? Una mai buna decat cealalta. Le servim cu lipie calda la cina, dar la fel de bine fac fata ca aperitive pentru o masa festiva.

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

• 2 vinete / 2 eggplants
• 2 ardei rosii copti / 2 baked red pappers
• 1 ceapa rosie / 1 red onion
• 50 grame branza cremoasa sau feta / 500 grams creamy cheese or feta
• 2 catei de usturoi / 2 garlic cloves
• 1 rosie / 1 tomato
• 1 lingurita patrunjel verde / 1 tablespoon parsley
• 1/4 lingurita oregano / 1/4 teaspoon oregano
• 1 lingura crema de branza / 1 tablespoon creeam cheese
• 1 lingurita tahini / 1 teaspoon tahini
• 1/4 lingurita sumac / 1/4 teaspoon sumac
• 3 linguri ulei de masline / 3 tablespoons olive oil
• Sucul de la 1/2 lamaie / Juice from 1/2 lemon

Spalam vinetele si le taiem pe jumatate. Le asezam cu fata in jos pe o tava acoperita cu hartie de copt si le introducem in cuptorul incins la 180 grade Celsius pentru 30 – 40 de minute pana cand vinetele sunt coapte si devin moi la atingere.

Le curatam de coaja si le lasam sa se scurga intr-o sita timp de 1 – 2 ore.

Impartim vinetele in doua parti egale. Pentru prima salata taiem ceapa, ardeii copti si rosiile in cublete mici. Intr-un bol punem o jumatate din vinete taiate grosier cu un cutit, alaturi de ceapa, ardei copti, un catel de usturoi zdrobit, sare, sucul de la 1/4 lamaie, 1 lingura de ulei de masline si amestecam bine. La sfarsit adaugam cubuletele de rosii si oregano, amestecand foarte usor. Rasturnam intr-un bol si presaram branza cremoasa si patrunjel verde.

Pentru a doua salata punem intr-un blender usturoiul zdrobit, crema de branza, tahini, sucul de la 1/4 lamaie, 1 lingura ulei de masline, sare si vinetele. Mixam pana obtinem o crema fina. Presaram sumac si o lingura de ulei de masline si servim salata alaturi de lipie.

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English version:

Two Eggplants, Two Salads

Today the challenge Two eggplants, two salads. More precisely, two absolutely delicious salads with Greek and oriental influence. What can I say? One better than the other. Serve them with pita bread for a dinner, but they are just as good as appetizers for a festive meal.

Wash the eggplants and cut them in half. Place them face down on a tray covered with baking paper and put them in the oven heated to 180 degrees Celsius for 30 – 40 minutes until the eggplants are cooked and become soft to the touch.

Peel them and let them drain in a sieve for 1-2 hours and after that, divide the eggplant into two equal parts.

For the first salad, cut the onion, the baked peppers and the tomatoes into small cubes. In a bowl, put half an eggplant roughly cut with a knife, along with onions, roasted peppers, a clove of crushed garlic, salt, the juice of 1/4 lemon, 1 tablespoon of olive oil and mix well. At the end, add the diced tomatoes and oregano, mixing very lightly. Pour into a bowl and sprinkle with cream cheese and green parsley.

For the second salad, put crushed garlic, cream cheese, tahini, juice from 1/4 lemon, 1 tablespoon of olive oil, salt and eggplant in a blender. Blend until you get a fine cream. Sprinkle sumac and a spoonful of olive oil and serve the salad with the pita bread.

If you liked the recipe with Two Eggplants, Two Salads, I invite you to try Oven Baked Eggplant with Cheese and Figs, Eggplant Salad with Parmesan Chips or Eggplant with harissa sauce and feta cream.

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