Eggplant with mayonnaise – a delicious and simple recipe
Preparation time: 15 minutes
Cooking time: 20 minutes
Total: 35 minutes
Number of servings: 4
Eggplant with mayonnaise is an exceptionally tasty dish, perfect as a side or appetizer, ideal for any meal. This simple and quick recipe is sure to impress everyone who tastes it. Here’s how to prepare this delicacy step by step, along with some useful tips and variations to customize your dish.
Necessary ingredients:
- 1 kg of eggplant
- 1 egg
- 150 ml of oil (preferably sunflower oil or olive oil)
- 50 ml of water
- Salt and pepper to taste
- Lemon juice (optional, for an extra acidity)
Step 1: Preparing the eggplants
Start by peeling the eggplants. You can choose to leave some strips of skin for a more rustic look and a more intense flavor. After peeling, cut the eggplants into cubes of about 2 cm. This size will allow the eggplants to cook evenly and absorb the flavors from the oil and spices.
Step 2: Cooking the eggplants
Heat a large skillet over medium heat and add 50 ml of oil. When the oil is hot, add the eggplant cubes. Sprinkle with a little water (about 50 ml) and cover the skillet with a lid. This step will help soften the eggplants and prevent them from sticking to the pan. Cook the eggplants for 10-15 minutes, stirring occasionally, until they become soft and slightly golden.
Step 3: Preparing the mayonnaise
While the eggplants are cooking, you can prepare the mayonnaise. In a bowl, add one egg and start mixing with an immersion blender. Gradually add 150 ml of oil, continuing to mix constantly. The mayonnaise will start to thicken. If you prefer a lighter mayonnaise, you can add a little lemon juice to achieve a creamier texture and a fresh taste. Add salt and pepper to taste.
Step 4: Assembling the dish
After the eggplants are cooked, remove the skillet from the heat and let them cool slightly. In a large bowl, combine the warm eggplants with the prepared mayonnaise. Gently mix to avoid crushing the eggplants, so you achieve a pleasant texture. Taste and adjust the salt and pepper if necessary.
Step 5: Serving
Eggplant with mayonnaise can be served immediately, but they are just as delicious after being refrigerated for a few hours, when the flavors intensify. You can present them on a platter, garnishing with freshly chopped parsley or slices of tomatoes for a color contrast. This recipe is perfect for both everyday meals and special occasions.
Variations and useful tips:
- You can add crushed garlic to the mayonnaise for a stronger flavor.
- If you want a healthier option, you can replace the mayonnaise with Greek yogurt or cream cheese.
- Try adding fresh herbs, such as dill or basil, for an extra flavor boost.
With this eggplant with mayonnaise recipe, you will achieve a tasty and comforting dish that will delight everyone’s taste buds. Whether it’s a quick lunch or a more elaborate dinner, this eggplant is the perfect choice!
Preparation time: 15 minutes
Cooking time: 20 minutes
Total: 35 minutes
Number of servings: 4
Eggplant with mayonnaise is an exceptionally tasty dish, perfect as a side or appetizer, ideal for any meal. This simple and quick recipe is sure to impress everyone who tastes it. Here’s how to prepare this delicacy step by step, along with some useful tips and variations to customize your dish.
Necessary ingredients:
- 1 kg of eggplant
- 1 egg
- 150 ml of oil (preferably sunflower oil or olive oil)
- 50 ml of water
- Salt and pepper to taste
- Lemon juice (optional, for an extra acidity)
Step 1: Preparing the eggplants
Start by peeling the eggplants. You can choose to leave some strips of skin for a more rustic look and a more intense flavor. After peeling, cut the eggplants into cubes of about 2 cm. This size will allow the eggplants to cook evenly and absorb the flavors from the oil and spices.
Step 2: Cooking the eggplants
Heat a large skillet over medium heat and add 50 ml of oil. When the oil is hot, add the eggplant cubes. Sprinkle with a little water (about 50 ml) and cover the skillet with a lid. This step will help soften the eggplants and prevent them from sticking to the pan. Cook the eggplants for 10-15 minutes, stirring occasionally, until they become soft and slightly golden.
Step 3: Preparing the mayonnaise
While the eggplants are cooking, you can prepare the mayonnaise. In a bowl, add one egg and start mixing with an immersion blender. Gradually add 150 ml of oil, continuing to mix constantly. The mayonnaise will start to thicken. If you prefer a lighter mayonnaise, you can add a little lemon juice to achieve a creamier texture and a fresh taste. Add salt and pepper to taste.
Step 4: Assembling the dish
After the eggplants are cooked, remove the skillet from the heat and let them cool slightly. In a large bowl, combine the warm eggplants with the prepared mayonnaise. Gently mix to avoid crushing the eggplants, so you achieve a pleasant texture. Taste and adjust the salt and pepper if necessary.
Step 5: Serving
Eggplant with mayonnaise can be served immediately, but they are just as delicious after being refrigerated for a few hours, when the flavors intensify. You can present them on a platter, garnishing with freshly chopped parsley or slices of tomatoes for a color contrast. This recipe is perfect for both everyday meals and special occasions.
Variations and useful tips:
- You can add crushed garlic to the mayonnaise for a stronger flavor.
- If you want a healthier option, you can replace the mayonnaise with Greek yogurt or cream cheese.
- Try adding fresh herbs, such as dill or basil, for an extra flavor boost.
With this eggplant with mayonnaise recipe, you will achieve a tasty and comforting dish that will delight everyone’s taste buds. Whether it’s a quick lunch or a more elaborate dinner, this eggplant is the perfect choice!
Ingredients
1 kg of eggplants, 1 egg, 150 ml of oil