Eggplant salad with zucchini

Eggplant and Zucchini Salad - a delicious and refined recipe

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4-6

Welcome to the world of fine flavors and delicious combinations! Today, I will present to you a recipe for eggplant and zucchini salad, a perfect choice for any meal, from a light lunch to a festive dinner. This salad is not only full of flavor but also very versatile, suitable for both fasting days and special occasions. Additionally, it is an excellent option to add healthy vegetables to your diet.

The history of eggplant salad is fascinating, rooted in culinary traditions from around the world. Over time, eggplants have been appreciated not only for their distinctive taste but also for the creamy texture they bring to dishes. Zucchini, on the other hand, is a versatile vegetable used in various preparations, from soups to salads. The combination of these two main ingredients offers a unique culinary experience, and the addition of onion and mayonnaise perfectly complements this mix.

Necessary ingredients:

- 2 medium eggplants
- 3 small zucchinis
- 1 large onion (preferably white)
- 2-3 tablespoons of mayonnaise (or olive oil for the fasting version)
- Salt and pepper, to taste
- Optional: decorative vegetable bees or parsley leaves for an attractive appearance

Step-by-step preparation:

1. Preparing the eggplants: Start by roasting the eggplants on a hot stove, turning them occasionally to cook evenly. It is important to leave them on the heat until the skin becomes blackened and they are easy to peel. This method gives a delicious smoky flavor to the salad. Once done, place them in a bowl and let them cool for a few minutes.

2. Peeling the eggplants: Using a knife, peel the eggplants. Let them drain in a sieve for about 15-20 minutes to remove excess water and bitterness.

3. Preparing the zucchini: Meanwhile, peel the zucchinis and cut them into small cubes. Boil them in salted water for 10 minutes or until they become slightly soft. Alternatively, you can opt for steaming, which will better preserve the nutrients. After boiling, drain them and let them cool slightly.

4. Chopping the onion: Peel the onion and chop it finely. If you prefer a milder flavor, let it soak in cold water for a few minutes before adding it to the salad.

5. Mixing the ingredients: In a large bowl, combine the drained and chopped eggplants, the boiled and drained zucchini, and the chopped onion. Add the mayonnaise (or olive oil for the fasting version) and mix well until all ingredients are evenly coated. Season with salt and pepper to taste.

6. Serving and decorating: The salad can be served immediately, but for a more intense flavor, let it sit in the refrigerator for 30 minutes before serving. Place the salad on slices of toasted bread or on a platter, decorating with vegetable bees or parsley leaves for a colorful and attractive appearance.

Practical tips:

- If you want an even creamier salad, you can add Greek yogurt instead of part of the mayonnaise.
- For an extra flavor boost, add some chopped black olives or a tablespoon of mustard to the mix.
- The eggplant and zucchini salad can be stored in the refrigerator for 2-3 days, but it is best enjoyed fresh.

Calories and nutritional benefits:

This salad is not only delicious but also nutritious. Eggplants are rich in antioxidants, while zucchinis are an excellent source of fiber and vitamins. A serving of eggplant and zucchini salad contains approximately 150-200 calories, depending on the amount of mayonnaise used. It is ideal for anyone who wants to enjoy a light and healthy dish.

Frequently asked questions:

- Can I replace mayonnaise with something else?
Yes, you can use Greek yogurt or olive oil for a healthier option, especially on fasting days.

- What other vegetables can I add?
You can experiment with diced bell peppers or grated carrots for an extra splash of color and texture.

- How can I make the salad spicier?
Add a teaspoon of hot sauce or some finely chopped chili pepper.

Related recipes:

This salad is perfect to be served alongside fresh bread, but it also pairs excellently with a portion of grilled fish or roasted meat. Additionally, a bottle of dry white wine will perfectly complement the meal, adding an extra touch of elegance.

I love to see how each recipe becomes unique through the addition of personal preferences and local ingredients. So, feel free to put your personal touch on this delicious eggplant and zucchini salad! Enjoy your meal!