Eggplant salad

Eggplant salad with zucchini - a recipe that brings together the flavors of summer, transforming into a savory appetizer, perfect for any occasion. Whether you serve it on a slice of crispy toasted bread or as a filling in a fresh vegetable, this salad is a delight that should not be missing from your menu.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4-6

Ingredients:
- 3 medium-sized eggplants
- 1 zucchini (preferably of the zucchini type)
- salt, to taste
- pepper, to taste
- 3 tablespoons of mayonnaise (you can use homemade mayonnaise made from 2 eggs or store-bought mayonnaise, depending on your preference)

Brief history of the recipe
Eggplant salad is a traditional dish found in numerous culinary cultures. It reflects the beauty and diversity of seasonal ingredients, holding a special place in the hearts of many due to its creamy texture and refined taste. Besides its flavor, eggplant salad is also a symbol of hospitality, often served at festive meals or gatherings with friends.

Ingredient details
- Eggplants: Choose fresh eggplants with smooth, shiny skin. They are rich in antioxidants and low in calories, making them ideal for a healthy diet.
- Zucchini: This adds a touch of sweetness and a slightly crunchy texture to the salad. Zucchinis are rich in vitamins and minerals, having a beneficial effect on digestion.
- Mayonnaise: This can be purchased from the store or you can opt for a homemade version, adding extra freshness and flavor to the dish.

Step by step - How to prepare eggplant salad with zucchini

1. Preparing the eggplants: Start by roasting the eggplants. You can do this on a grill, in the oven, or on an open flame stove. Place the eggplants over the heat, turning them occasionally until the skin turns black and the flesh becomes soft. This process will take about 20-30 minutes.

2. Cooling the eggplants: Once the eggplants are roasted, place them in a bowl of cold water. This will help stop the cooking process and make cleaning easier. Let them cool for 5-10 minutes.

3. Cleaning the eggplants: Once cooled, remove the skin and cut the eggplants into smaller pieces. Use a knife or a fork to chop them finely.

4. Preparing the zucchini: Peel the zucchini, then cut it into small cubes. Boil it in salted water for 5-7 minutes until it becomes soft but not overcooked. Drain it well and let it cool.

5. Mixing the ingredients: In a large bowl, combine the chopped eggplants with the cooled zucchini. Add the mayonnaise and season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

6. Serving: You can serve the eggplant salad on slices of toasted bread or as a filling in vegetables like peppers or tomatoes. You can garnish it with freshly chopped parsley or slices of olives for a more attractive appearance.

Serving suggestions and variations
For an extra flavor boost, you can add a few additional ingredients:
- Garlic: A crushed clove of garlic will add a stronger taste.
- Onion: Finely chopped red onion can add a crunchy note and a sweet-sour flavor.
- Herbs: Fresh oregano or basil can turn the salad into a true feast for the taste buds.

Tips and useful advice
- Eggplants: If you want to reduce their bitterness, you can sprinkle salt on them after peeling and let them sit for 15-20 minutes, then rinse them well.
- Zucchini: Make sure the zucchini is well-drained after boiling; otherwise, the salad will become too watery.
- Mayonnaise: If you want a lighter version, you can replace mayonnaise with Greek yogurt, which adds a pleasant creaminess and reduces the calorie count.

Frequently asked questions
- Can I use other vegetables?
Yes, you can experiment with other vegetables, such as carrots or beets, to add color and diversify the taste.

- How long can I keep the salad?
The eggplant salad with zucchini can be kept in the refrigerator for 2-3 days, but it is recommended to consume it fresh to enjoy the best flavors.

- What other recipes can it be combined with?
This salad pairs perfectly with a cheese platter, olives, or a fresh vegetable soup. Additionally, a glass of dry white wine can be the ideal accompaniment to highlight the flavors of the salad.

Calories and nutritional benefits
The eggplant salad with zucchini is a healthy recipe, rich in fiber and vitamins. A serving contains approximately 150-200 calories, making it an excellent choice for a light snack or appetizer. Eggplants are known for their antioxidant properties, while zucchini provides an important contribution of vitamins B and C.

Conclusion
The eggplant salad with zucchini is a simple and delicious dish, perfect for any occasion. With a combination of flavors and textures, it will surely impress everyone who tastes it. Make it a habit to experiment with ingredients and create unique versions of this classic recipe, bringing a touch of creativity to your kitchen!