Este anotimpul vinetelor si ne plac in orice forma. Coapte, prajite, sub forma de salate sau fel principal, vinetele sunt intotdeaua o alegere inspirata. Astazi incercam o salata de vinete cu usturoi copt. Extrem de gustoasa si foarte cremoasa, aceasta salata nu va dezamagi niciodata.

INGREDIENTE / INGREDIENTS

(pentru 6 portii / for 6 servings)

• 3 vinete / 3 eggplants
• 2 capatani usturoi / 2 garlic heads
• 150 grame iaurt grecesc / 150 grams joghurt
• Sare / Salt
• Ulei de masline / Olive oil

Spalam vinetele si le taiem in jumatate. Le presaram cu sare si le ungem pe fiecare cu cate 2 linguri de ulei de masline. Spalam si usturoiul, il stergem cu un servetel absorbant, il ungem cu ulei de masline si il impachetam in folie de aluminiu. Asezam vinetele si usturoiul intr-o tava si introducem in cuptorul preincalzit la 180 grade Celsius pentru 30 de minute pana cand vinetele sunt frumos rumenite.

Lasam la racit apoi scoatem miezul vinetelor in bolul mixerului. Adaugam usturoiul copt prin strangerea efectiva a capatanii de usturoi direct in bol. Adaugam iaurtul si 3 linguri de ulei de masline si mixam pana obtinem o pasta fina.

Stropim salata de vinete cu ulei de masline si o servim cu paine proaspata.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta de Salata de vinete cu usturoi copt, va invit sa incercati si o Salata de vinete cu ardei copti si chutney de rosii, o Salata de vinete cu chips de parmezan sau Vinete cu sos harissa si crema de feta.

English version

Eggplant Salad with Baked Garlic

It’s eggplant season and we like them in any form. Baked, fried, in the form of salads or as a main dish, eggplants are always an inspired choice. Today we are trying an eggplant salad with baked garlic. Extremely tasty and very creamy, this salad will never disappoint you.

Wash the eggplants and cut them in half. Sprinkle them with salt and grease each one with 2 tablespoons of olive oil. Wash the garlic, wipe it with an absorbent napkin, grease it with olive oil and wrap it in aluminum foil. Place the eggplant and garlic in a tray and place in the oven preheated to 180 degrees Celsius for 30 minutes until the eggplants are nicely browned.

Let it cool, then remove the core of the eggplants in the bowl of the mixer. Add the baked garlic before the effective squeezing of the garlic heads directly into the bowl. Add the yogurt and 3 tablespoons of olive oil and mix until you get a fine paste.

Sprinkle the eggplant salad with olive oil and serve it with fresh bread.

You can find the video details of the recipe here.

If you liked the recipe for eggplant salad with baked garlic, I invite you to try an eggplant salad with baked peppers and tomato chutney, an eggplant salad with parmesan chips or eggplant with harissa sauce and feta cream.

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