Eggplant salad with wild garlic

Name: Eggplant salad with wild garlic - Cipriana I.
Ingredients: 800g eggplant from the freezer 100ml oil 1 bunch of wild garlic salt

Appetizers - Eggplant salad with wild garlic by Cipriana I. - Recipia

Eggplant salad with ramsons I had some frozen eggplants and a bunch of fresh ramsons that needed to be used. I usually make classic eggplant salad, but today I added ramsons and was pleased with the result. I like that it’s quick if you have the eggplants already roasted in the freezer. Quick info Total time: about 30 minutes (depending on how quickly the eggplants thaw) Preparation time: 20 minutes Cooking time: not applicable, the eggplants are already roasted Servings: 4 Difficulty: easy Recipe type: salad, snack, seasonal (spring) Ingredients 800 g roasted, frozen eggplants 100 ml oil 1 bunch of ramsons salt, to taste Preparation steps 1. Take the roasted eggplants out of the freezer. Let them thaw in a strainer to drain as much as possible. 2. Once thawed and there’s no liquid left, place them in a bowl and mash them with a hand mixer. They don’t need to be very fine, just creamy enough. 3. Gradually add the oil. Always mix with a wooden spoon until the eggplants lighten in color and the mixture homogenizes. 4. Add salt to taste. Taste and adjust, depending on how salty the eggplants were beforehand. 5. Clean, wash, and finely chop the ramsons. 6. Add the ramsons to the eggplant salad. Mix everything well. 7. Let the salad chill in the fridge for about 15 minutes before serving, so the flavors meld. Why I make this recipe often Because if you have roasted eggplants in the freezer, it’s one of the quickest salad options. Ramsons give it a fresh taste, without garlic or onion. It goes well with any bread, and you don’t have to worry about complicated cooking. Tips and variations Tips 1. The eggplants need to be well drained so the salad doesn’t turn watery. 2. Fresh ramsons are essential; wilted ones become bitter. 3. The oil should be added gradually, not all at once, to bind the mixture. Substitutions If you don’t have ramsons, you can just make the classic eggplant salad. I don’t recommend any other greens here, as the flavor of ramsons is quite unique. Don’t substitute the oil with sour cream or mayonnaise in this recipe. Variations If you want, you can add more ramsons if you like the intense flavor. Other than that, there’s no need to change too much; simplicity is key. Serving ideas It’s eaten on fresh or toasted bread. It’s also good as a side dish with boiled eggs or as a filling for vegan sandwiches. Frequently asked questions Can I use fresh eggplants instead of frozen? Yes, but you need to roast them first, drain them, and let them cool completely. For a quick salad after winter, frozen ones are much more practical. Can ramsons be added at the end or blended with the eggplants? Ramsons work best finely chopped and mixed in at the end. If you blend them with the eggplants, the texture changes and you lose the contrast of flavors. How much salt should I add? The amount depends on the eggplants and personal taste. I recommend adding a little at a time and tasting. Frozen eggplants can sometimes be a bit bland, so a little adjustment may be necessary. Can I add garlic if I don’t have ramsons? It’s not the same recipe, but if you can’t stand ramsons or can’t find them, a bit of crushed garlic can be an option. However, it will change the base flavor. Nutritional values Estimation for 100 g of salad (values may vary depending on the type of eggplants and how much oil is absorbed): Calories: 100-120 kcal Protein: 1.2 g Fat: 10 g Carbohydrates: 2-3 g Ramsons don’t add many calories, but the oil is the main component for fat. It’s a hearty salad, suitable for snacks or as part of a vegan meal. Storage and reheating Eggplant salad with ramsons can be stored in the fridge in a covered container for up to 2 days. Ramsons lose their freshness after the first day, but still taste good. I don’t recommend freezing or reheating it. Serve it cold only. This is the simple version, just how I make it and use it when I want something quick and with a taste of spring.

Eggplant salad with wild garlic

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