Because it is raining outside and the grill cannot be used, today we will turn the kitchen into a real culinary workshop by preparing roasted eggplants on the stove. We start by covering the stove surface with aluminum foil, thus protecting it from any oil splashes and smoke. This step is essential to keep the kitchen clean, but also to enjoy the culinary process without worries. After preparing the stove, we place the eggplants directly on the burner and roast them until the skin becomes black and silky, and the flesh becomes soft and flavorful. Once the eggplants are ready, we carefully remove them and let them cool slightly.
After they have cooled, we peel the eggplants, removing the burnt parts with a sharp knife. The soft and delicious flesh is placed in a juicer to eliminate the excess juice, which could affect the final consistency of the dish. Meanwhile, we boil an egg, essential for the mayonnaise, and a potato, which will bring a sweet taste and creamy texture.
Once the egg is boiling, we focus on preparing the mayonnaise. In the meantime, the potato will be ready, and we mash it well, turning it into a fine paste. After the egg has cooled, we peel it and add it to the mixing bowl along with the oil, mixing well until we obtain a fluffy and delicious mayonnaise.
In a large bowl, we combine the roasted eggplants, mashed potato, and finely chopped onion. The onion adds a note of freshness and crunch, balancing the rich flavor of the eggplant. We season the mixture with salt and 'delikat', the latter being the secret that will turn our dish into a true delicacy, bringing a sweeter and more complex taste.
We mix all the ingredients with a spatula, ensuring that each component is well integrated. Once everything is homogenized, we serve the dish with pleasure, either as an appetizer or as a side dish. This eggplant salad with potato and mayonnaise is perfect to be enjoyed on toasted bread or as part of a platter of appetizers. It is a simple dish but full of flavors that will delight your taste buds and bring warmth on rainy days. Enjoy your meal!
After they have cooled, we peel the eggplants, removing the burnt parts with a sharp knife. The soft and delicious flesh is placed in a juicer to eliminate the excess juice, which could affect the final consistency of the dish. Meanwhile, we boil an egg, essential for the mayonnaise, and a potato, which will bring a sweet taste and creamy texture.
Once the egg is boiling, we focus on preparing the mayonnaise. In the meantime, the potato will be ready, and we mash it well, turning it into a fine paste. After the egg has cooled, we peel it and add it to the mixing bowl along with the oil, mixing well until we obtain a fluffy and delicious mayonnaise.
In a large bowl, we combine the roasted eggplants, mashed potato, and finely chopped onion. The onion adds a note of freshness and crunch, balancing the rich flavor of the eggplant. We season the mixture with salt and 'delikat', the latter being the secret that will turn our dish into a true delicacy, bringing a sweeter and more complex taste.
We mix all the ingredients with a spatula, ensuring that each component is well integrated. Once everything is homogenized, we serve the dish with pleasure, either as an appetizer or as a side dish. This eggplant salad with potato and mayonnaise is perfect to be enjoyed on toasted bread or as part of a platter of appetizers. It is a simple dish but full of flavors that will delight your taste buds and bring warmth on rainy days. Enjoy your meal!
Ingredients
- 3 eggplants; - 1 potato; - a quarter of an onion; For the mayonnaise: - 2 eggs; - 1 teaspoon of mustard; - oil.