Eggplant salad with mayonnaise

Name: Eggplant salad with mayonnaise - Daciana D.
Ingredients: 500 g mushrooms; 1 onion; salt; 1 roasted eggplant; 3 tablespoons mayonnaise

Savory - Eggplant salad with mayonnaise by Daciana D. - Recipia

I made this salad when I had roasted eggplants and mushrooms that needed to be used up quickly. Nothing complicated, everything is mixed at the end. I didn't notice much difference in taste whether the mushrooms were cut smaller or larger, but texture matters, especially if you want to feel each ingredient. Quick Info Total time: about 45 minutes Preparation time: 20 minutes (cutting, draining the eggplants, chopping the mushrooms and onion) Cooking time: 25 minutes (boiling mushrooms, sautéing onion) Servings: 4 Difficulty: easy Recipe type: salad, snack, optional for festive meals or as a standalone dish Ingredients 500 g mushrooms (white or brown) 1 onion Salt (to taste) 1 roasted eggplant (well drained) 3 tablespoons mayonnaise Preparation method 1. Boil the mushrooms in water with a little salt. I leave them for about 15-20 minutes, just enough to cook through without getting too soft. Drain well and let them cool. 2. In the meantime, finely chop the onion. The roasted eggplant must be drained very well of its juice (you can do this by placing it in a colander or on paper towels). Chop it as finely as you like. 3. The boiled and cooled mushrooms are cut neither too small nor too large. If you want to feel them, the pieces should be about 1 cm. 4. Sauté the onion separately over low heat until it becomes soft and slightly translucent. I didn’t add anything else but a bit of salt. You don’t need much oil, just enough to prevent sticking. 5. All the ingredients (chopped mushrooms, chopped eggplant, sautéed and cooled onion, mayonnaise) are mixed in a bowl. Adjust the salt at the end, to taste. 6. The salad is ready to serve immediately or can sit in the fridge for a while to enhance the flavor. No other spices are needed. Why I make this recipe often I like it because it’s quick, has no complicated steps, and uses ingredients that I often have in the fridge. Everything is mixed at the end, and it’s not picky about proportions. It’s good on bread, as a side dish, and keeps well in the fridge for a day or two. Tips and variations Tips Do not use eggplants that are too watery, otherwise the salad will be runny. The onion needs to be sautéed well so that it doesn’t remain pungent. Do not add mayonnaise while the ingredients are hot, otherwise, it risks curdling. Substitutions If you don’t have mayonnaise, you can use sour cream or thick yogurt, but the taste will be lighter and tangier. You can use canned mushrooms, but drain and rinse them well; however, the texture won’t be the same. Variations Sometimes I add a few chopped parsley leaves at the end. You can also add a bit of garlic, but it’s not necessary. Serving ideas This salad goes well on slices of toasted bread or alongside cold cuts. It’s good as an appetizer but also for breakfast. Frequently asked questions 1. Can I use raw eggplants instead of roasted? I do not recommend it; they need to be roasted for the correct taste and texture. 2. How do I know if I’ve boiled the mushrooms enough? The mushrooms should be soft but still firm. I check with a fork; if it goes in easily, they are done. 3. Is it necessary to sauté the onion? Yes, otherwise it remains pungent and doesn’t blend well with the other ingredients. 4. Can I make the salad without mayonnaise? Yes, but it becomes a different recipe. You can try yogurt or sour cream, but it won’t have the classic mayonnaise salad taste. 5. Can I use another type of mushroom? Yes, but cultivated mushrooms (white or brown) are the most suitable for texture and taste. Nutritional values Estimate per serving (out of 4): Calories: approx. 140-180 kcal Protein: 4-5 g Fat: 10-12 g (from mayonnaise) Carbohydrates: 8-10 g Approximate values, depend a lot on the type of mayonnaise and whether you drain the ingredients well. It’s a light salad, with few calories if you don’t overdo it with the mayonnaise. Storage and reheating It keeps in the fridge, in a closed container, for up to 2 days. I do not recommend reheating; it is served cold or at room temperature. If it sits too long, it becomes watery due to the eggplants. Stir gently before serving if it has been in the fridge.

Eggplant salad with mayonnaise

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