Salata De Vinete Recipe

Clean and steam shellfish

Rinse clams and mussels under cold water; discard any with broken shells or that do not close when tapped. Place clams and mussels in a large pot with 1 cup water and 1 cup dry white wine (or 2 cups water if not using wine). Cover and bring to a vigorous simmer over high heat. Steam for 4–6 minutes until shells open. Remove shellfish with tongs as they open to avoid overcooking; discard any that remain closed. Reserve liquid by straining through a fine sieve and set aside (about 1/4–1/2 cup). Let shellfish cool slightly.

Prepare shrimp

Bring a small pot of salted water to a boil. Add the shrimp and cook 1–2 minutes until pink and just cooked through. Drain and plunge into an ice bath to stop cooking. Peel if not already peeled and pat dry. Chop shrimp coarsely (about 1/2-inch pieces).

Remove meat from mussel and clam shells: open any remaining shells and use a small fork to remove meat. Chop larger clam pieces coarsely. Combine chopped clams, mussels and chopped shrimp in a bowl and refrigerate until assembly.

Char the eggplants

Preheat grill or broiler to high. Prick eggplants a few times with a fork to prevent bursting. Place whole eggplants on the grill (or on a rimmed sheet under the broiler) and char, turning every 4–6 minutes, until skin is blackened and flesh is very soft, 20–30 minutes total. Alternatively, roast in a 450°F (230°C) oven for 35–45 minutes until collapsed and soft. Transfer to a bowl and cover with plastic wrap; let steam 10 minutes (this loosens the skin).

When cool enough to handle, peel the charred skin away and scoop the flesh into a colander. Let it drain 10–15 minutes to remove excess liquid, then transfer to a cutting board and roughly chop (or mash) to a coarse purée. You should have about 2–3 cups of eggplant flesh.

Prepare vegetables

Finely dice the yellow onion and mince the garlic cloves. If you prefer milder onion flavor, soak the diced onion in cold water for 5 minutes and drain. Dice the ripe tomatoes, removing excess seeds and liquid. Toss tomato dice lightly with a pinch of salt and drain for a few minutes to prevent watery salad.

Combine base

In a large mixing bowl, combine the drained/chopped eggplant, diced onion, minced garlic, and diced tomatoes. Add the chopped seafood mixture. Stir in mayonnaise, 2 tablespoons olive oil, and 1 tablespoon lemon juice. Add the reserved strained seafood cooking liquid a tablespoon at a time if you want a looser, brighter texture (use up to 2 tbs).

Fold in chopped basil, then season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes (if using). Taste and adjust acidity with more lemon juice or seasoning as needed. If the salad seems dry, add the remaining 1 tablespoon olive oil.

Refrigerate the salad for at least 30 minutes to let flavors meld, or serve at room temperature within 15 minutes.

Toast bread and assemble

Toast or grill the bread slices until golden and crisp. Spoon a generous portion of the salata de vinete with seafood onto each toast. Garnish with extra basil leaves and tomato slices. Serve immediately.

Leftovers: store in an airtight container in the refrigerator for up to 2 days. The eggplant will continue to absorb flavors; stir before serving.