Grilling recommended as the top method for cooking eggplant in Romania

Romanian chefs consulted by EatingWell say that grilling provides the most reliable results for eggplant, creating a caramelised exterior while keeping the interior soft, creamy and aromatic. The high heat also adds a subtle smoky flavour that is prized in dishes such as baba ganoush, salads and sandwiches.

When a grill is unavailable, the chefs advise using a hot oven, coating thick slices with olive oil and baking until golden. They also recommend salting only when aiming for extra crispness, noting that modern varieties are less bitter and often do not need pre‑salting. The guidance includes tips for peeling, draining excess liquid and adding seasonings like garlic, onion, lemon juice or herbs to enhance the final dish.

These cooking tips have been featured in Romanian media outlets, including ProTV, highlighting the popularity of eggplant salads and other regional recipes throughout the year.