Eggplant salad with milk core - a delicacy that blends tradition with innovation
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 4
Who doesn't love a well-made eggplant salad? It's a classic dish that evokes memories of Sunday family meals, but today we will add a modern twist with the help of Delaco's milk core, a delicate cheese that will transform this recipe into a true culinary experience.
Necessary ingredients:
- 400 g roasted eggplant (preferably grilled or baked)
- 1 egg yolk
- 200 ml oil (or to taste)
- Salt, to taste
- 100 g Delaco milk core
- 1 medium onion
- 1-2 tablespoons mustard (optional)
- Cherry tomatoes, for serving
- Fresh bread, for serving
1. Preparing the eggplant:
If you don't have roasted eggplant, you can bake them in the oven for about 30 minutes at 200°C until they become soft. Once roasted, let them cool, then peel them. It is important to remove as much of the juice released by the eggplant to have a less watery salad.
2. Chopping the onion:
Peel the onion and chop it finely. Sprinkle salt over the onion and mix well. This technique will help soften the onion and reduce its bitterness, adding sweetness to the salad. Let the onion sit for 5-10 minutes.
3. Preparing the mayonnaise:
In a bowl, add the egg yolk and gradually incorporate the oil while constantly mixing with a whisk or hand mixer until you achieve a smooth mayonnaise. If you want to add a flavor note, you can include 1-2 tablespoons of mustard. This will give a slightly spicy taste and enhance the flavors of the salad.
4. Assembling the salad:
In a large bowl, add the peeled and finely chopped eggplant, the prepared onion, and the mayonnaise. Mix well to homogenize all the ingredients, ensuring that the eggplant is evenly coated with mayonnaise. Add the Delaco milk core and gently mix to preserve its texture.
5. Serving:
To serve, you can use slices of toasted or fresh bread, adding a generous tablespoon of eggplant salad on each slice. Garnish with halved cherry tomatoes, which not only add a color contrast but also a fresh note.
Practical tips:
- You can experiment with different types of onion; red onion offers a sweeter flavor, while white onion is sharper.
- If you prefer a less oily salad, you can replace part of the oil with Greek yogurt for a creamy but lighter taste.
- Delaco milk core can be replaced with cottage cheese or ricotta, but the taste will be different. The milk core brings a soft texture and a delicate flavor that pairs perfectly with eggplant.
Frequently asked questions:
1. Can I use frozen eggplants? It is recommended to use fresh eggplants, but if you have frozen eggplants, make sure to thaw them well and drain them before use.
2. How do I store the eggplant salad? It can be kept in the refrigerator in an airtight container for 2-3 days.
3. Can other ingredients be added? Sure! You can add roasted bell peppers, olives, or even a bit of garlic for a more intense flavor.
Recommended combinations:
Eggplant salad with milk core goes perfectly with a stuffed tomato with cheese, a potato salad, or a side of grilled vegetables. Additionally, a glass of dry white wine or a refreshing lemonade will perfectly complete the meal.
A personal note:
This eggplant salad with milk core quickly became one of my favorites. I discovered it one summer evening when I had guests for dinner. It was a real success, and the milk core brought an unexpected twist, transforming a traditional dish into an explosion of flavors. I invite you to try this recipe and share your thoughts. Cooking is an art, and every recipe has its story!
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 4
Who doesn't love a well-made eggplant salad? It's a classic dish that evokes memories of Sunday family meals, but today we will add a modern twist with the help of Delaco's milk core, a delicate cheese that will transform this recipe into a true culinary experience.
Necessary ingredients:
- 400 g roasted eggplant (preferably grilled or baked)
- 1 egg yolk
- 200 ml oil (or to taste)
- Salt, to taste
- 100 g Delaco milk core
- 1 medium onion
- 1-2 tablespoons mustard (optional)
- Cherry tomatoes, for serving
- Fresh bread, for serving
1. Preparing the eggplant:
If you don't have roasted eggplant, you can bake them in the oven for about 30 minutes at 200°C until they become soft. Once roasted, let them cool, then peel them. It is important to remove as much of the juice released by the eggplant to have a less watery salad.
2. Chopping the onion:
Peel the onion and chop it finely. Sprinkle salt over the onion and mix well. This technique will help soften the onion and reduce its bitterness, adding sweetness to the salad. Let the onion sit for 5-10 minutes.
3. Preparing the mayonnaise:
In a bowl, add the egg yolk and gradually incorporate the oil while constantly mixing with a whisk or hand mixer until you achieve a smooth mayonnaise. If you want to add a flavor note, you can include 1-2 tablespoons of mustard. This will give a slightly spicy taste and enhance the flavors of the salad.
4. Assembling the salad:
In a large bowl, add the peeled and finely chopped eggplant, the prepared onion, and the mayonnaise. Mix well to homogenize all the ingredients, ensuring that the eggplant is evenly coated with mayonnaise. Add the Delaco milk core and gently mix to preserve its texture.
5. Serving:
To serve, you can use slices of toasted or fresh bread, adding a generous tablespoon of eggplant salad on each slice. Garnish with halved cherry tomatoes, which not only add a color contrast but also a fresh note.
Practical tips:
- You can experiment with different types of onion; red onion offers a sweeter flavor, while white onion is sharper.
- If you prefer a less oily salad, you can replace part of the oil with Greek yogurt for a creamy but lighter taste.
- Delaco milk core can be replaced with cottage cheese or ricotta, but the taste will be different. The milk core brings a soft texture and a delicate flavor that pairs perfectly with eggplant.
Frequently asked questions:
1. Can I use frozen eggplants? It is recommended to use fresh eggplants, but if you have frozen eggplants, make sure to thaw them well and drain them before use.
2. How do I store the eggplant salad? It can be kept in the refrigerator in an airtight container for 2-3 days.
3. Can other ingredients be added? Sure! You can add roasted bell peppers, olives, or even a bit of garlic for a more intense flavor.
Recommended combinations:
Eggplant salad with milk core goes perfectly with a stuffed tomato with cheese, a potato salad, or a side of grilled vegetables. Additionally, a glass of dry white wine or a refreshing lemonade will perfectly complete the meal.
A personal note:
This eggplant salad with milk core quickly became one of my favorites. I discovered it one summer evening when I had guests for dinner. It was a real success, and the milk core brought an unexpected twist, transforming a traditional dish into an explosion of flavors. I invite you to try this recipe and share your thoughts. Cooking is an art, and every recipe has its story!
Ingredients
400g roasted eggplant, 1 egg yolk, oil, salt, Delaco milk cream, cherry tomatoes, 1 onion, mustard