Recipe: Vinete cu Scordolea (Fried Aubergines With Garlic Bread Sauce)

A scordolea is a bold accompaniment to fish and vegetables, usually made with soaked bread, walnuts or hazelnuts, and a lot of garlic. Skorda means ‘garlic’ in Greek, and their version is made with potatoes. It comes in many variations depending on what is used to thicken the garlic sauce, and is popular not only in Romania but also in the Balkans. 

Vinete Cu Scordolea (Fried Aubergines With Garlic Bread Sauce)

Serves 4

FOR THE SAUCE

125g (4 oz) soft, white, crustless slices of bread 

200ml (7 fl oz/scant 1 cup) full-fat milk, plus extra if needed 

100g (3 ½ oz/¾ cup) blanched hazelnuts

4 medium garlic cloves 

25ml (scant 2 tablespoons) good sunflower or olive oil, plus extra for drizzling 

juice of ½ medium lemon

salt and freshly ground black pepper

FOR THE AUBERGINES

sunflower oil, for frying 2 medium aubergines (eggplants)

1 tablespoon chopped parsley

salt and freshly ground black pepper 

1. Soak the bread in the milk for 10 minutes.
2. Use a food processor to grind the hazelnuts to a powder, then add the bread and milk, garlic cloves, a pinch each of salt and pepper, and blend well. Pour in the oil and lemon juice and blend again. Leave it to rest for 5 minutes, then check the consistency.It should be thick enough to barely fall off the spoon, but if you prefer the consistency of hummus, add more milk and blend again. Taste and adjust the seasoning. Set aside. 
3. Heat a thin layer of oil in a large frying pan (skillet) over a medium heat. Cut the aubergines (eggplants) into 1 cm (1⁄2 in) round slices and fry for 8 minutes until soft and caramelised around the edges but not mushy. Add a splash more oil, if needed. Season, sprinkle with parsley and serve immediately with the garlic bread sauce, drizzled with a little oil.

Excerpted from Danube by Irina Georgescu, published by Hardie Grant London, December 2024, RRP $43.00 Hardcover.