Eggplant Salad (III)

Eggplant salad is a classic recipe, appreciated in many cultures, and is perfect to be served as an appetizer or side dish. We start with the eggplants, which should be fresh and roasted. I prefer to use a Zepter mixer to achieve a fine and creamy texture, without being greasy. First, wash the eggplants under cold running water, then you can grill or bake them until the skin turns black and the flesh softens. After they cool down a bit, peel them and cut them into smaller pieces.

In the mixer bowl, add the roasted and peeled eggplants. Then, peel a few garlic cloves and add them to the bowl. The amount of garlic can vary depending on personal preferences, but 2-3 cloves are enough to provide a pleasant flavor. Using the Zepter mixer, blend the eggplants and garlic until you obtain a smooth, homogeneous paste. It is important not to leave large chunks to ensure a velvety texture.

Once we have obtained the eggplant puree, we can move on to preparing the mayonnaise. Using another knife of the mixer, put a whole egg in the bowl, along with a teaspoon of mustard, which will add a pleasant taste and a note of acidity. Then, pour in the oil, the amount depending on how much mayonnaise you want to make. Here, it is recommended to use sunflower or olive oil, depending on preferences.

Start the mixer and, with up and down movements, mix for about a minute. You will notice how the oil and egg emulsify, and the mayonnaise becomes creamy and thick. Once the mayonnaise is ready, add it over the eggplant puree. Mix well, being careful to combine all the ingredients.

Finally, taste the salad and adjust with salt and pepper to your liking. You can also add a few drops of lemon juice for extra freshness. The eggplant salad obtained is perfect to be served on slices of toasted bread or as a side dish to various dishes. This simple yet delicious recipe will surely impress everyone who tastes it!