Transylvanian Eggplant Dip (Vinyete) | Creamy Summer Appetizer

Name: Transylvanian Eggplant Dip (Vinyete) | Creamy Summer Appetizer
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Magyaros
Ingredients: 1 kg eggplant; 1 onion; 100 ml sunflower oil; 1 pinch of salt; 1 pinch ground black pepper; 4 slices sourdough bread; 2 tomatoes

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60 min

Quick

Kifli Kukták

Klasszikus erdélyi padlizsánkrém (vinyete) sült padlizsánból, finomra vágott vöröshagymával és selymes napraforgóolajjal. Tökéletes hűsítő nyári előétel friss kenyérrel és paradicsommal.

Preparation method

Roasting and preparation

Wash the eggplants, then prick them in several places with a fork. Place them in an oven preheated to 200 °C and roast for about 35-40 minutes until their skin is completely wrinkled and the inside is soft.

Let the roasted eggplants cool slightly, then cut them in half and scoop out the soft flesh using a spoon. Place in a strainer and let the bitter liquid drain for about 15-20 minutes.

Assembly and serving

Finely chop the drained eggplant flesh with a knife or a wooden eggplant chopper.

Chef's tip

Traditionally, the eggplant flesh is processed with a wooden spoon or wooden eggplant chopper, preserving its beautiful light color and natural flavor.

The flavor of the vinyete is even smoother the next day, making it ideal to prepare ahead for summer barbecue parties or refreshing dinners.