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Vineta:  Hungarian Eggplant Spread

Page history last edited by PBworks 14 years, 7 months ago

Vineta: Hungarian Eggplant Spread


This recipe came from my Bonsina friend Kamala. Its also core, but watch the portions because of the olive oil. Traditionally it is served on bread, but is is so delicious with vegetables, as a sauce for pasta, as an alternative to hummus, or on sliced tomatoes.




  • 2 medium eggplants
  • 5 tablespoons of olive oil
  • 2-3 tablespoons of apple cider vinegar
  • salt (to taste)
  • pepper (be generous)
  • Hungarian dry paprika (sweet) powder (to taste)
  • 2 cloves garlic
  • 2 tablespoons fat-free sour cream
  • pinch of hot chilly powder


Bake two medium eggplants at 375° until completely tender and the skin is separating from the “meat.” Peel the skin off and wait to cool for 10-15 min. Blend or grind peeled eggplants in a food processor until smooth.


Add the remaining ingredients and blend together until smooth

If vineta is too strong, sour cream is used to make it milder and creamier.

The mixture should be refrigerated and served cold.

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