Eggplant salad

Name: Eggplant salad - Iolanda F.
Ingredients: 6 medium eggplants; 1 onion; 1 yolk; 1 teaspoon mustard; salt; oil

Savory - Eggplant salad by Iolanda F. - Recipia

It's the kind of salad I make almost instinctively in the summer, especially when I find fresh eggplants at the market. I usually grill the eggplants as much as I can, while simultaneously preparing the rest. I prefer to make the mayonnaise quickly, using one egg yolk and a little mustard. I never use raw onion; I always sauté it first, as it comes out milder in taste. Since I tried this combination, I no longer feel the need to change anything in the recipe. Quick Info Total time: about 1 hour (depending on how the eggplants grill) Preparation time: 15-20 minutes (without grilling the eggplants) Cooking time: depends on how quickly the eggplants grill, usually 35-40 minutes Servings: 4-6 Difficulty: easy Recipe type: summer salad, snack Ingredients 6 medium eggplants 1 onion 1 egg yolk 1 teaspoon mustard oil (as needed for mayonnaise) salt, to taste Preparation Method 1. Wash the eggplants and place them to grill, directly on the grill or stovetop. I grill 2-3 at a time, depending on space. I turn them regularly to ensure they grill evenly on all sides. 2. Meanwhile, prepare the mayonnaise: mix the raw yolk with the mustard, then gradually incorporate the oil, stirring continuously until it thickens. Once ready, place the mayonnaise in the fridge. 3. Peel and finely chop the onion. Place it in a pot and sauté over medium heat with a tablespoon of oil. I let it just become glossy and soften, without browning. 4. After the eggplants are well grilled, I let them cool, then peel them. To avoid excess moisture, I place the pulp on a slightly inclined cutting board and let the juice drain for a few minutes. 5. Chop the eggplants as finely as possible, either with a knife or a wooden masher. I mix the eggplants with the sautéed onion, add salt to taste, and then gradually incorporate the cold mayonnaise. 6. I mix everything well and let the salad chill in the fridge for at least half an hour. I like to serve it on slices of bread, topped with tomato slices. Why I make this recipe often I love it because it’s easy to make and it’s the kind of salad I never get tired of. I can use fresh eggplants or already grilled ones from the freezer. It keeps well in the fridge for a few days and is good both on its own and as a filling for sandwiches. Tips and Variations Tips When peeling the eggplants, don’t leave them exposed to air for too long, so they don’t oxidize and darken. If you have time, let the salad chill for at least an hour – the flavors meld better. Substitutions If you don’t have yellow onion, green onion works too (add it at the end, don’t sauté it). For mayonnaise, you can also use a boiled yolk if you want to avoid raw egg, but the texture will be denser. Variations You can add spices to your liking – pepper, sweet or hot paprika, parsley. If you have frozen eggplants that are already grilled, skip the grilling and peeling steps. Serving Ideas It’s best served on fresh or toasted bread, topped with tomato or fresh pepper slices. Sometimes I also add a few green onion sprigs on top for an extra touch of freshness. Frequently Asked Questions 1. Can I use store-bought mayonnaise? Yes, if you’re in a hurry, you can use store-bought mayonnaise, but the taste will be slightly different from homemade. 2. Can I freeze the eggplant salad? I do not recommend it; the texture becomes watery after thawing. It’s better to freeze only the grilled eggplants. 3. What type of oil should I use for mayonnaise? Sunflower oil works best; it doesn’t influence the final taste of the salad. Olive oil might be too strong here. 4. Does the salad come out bitter? If the eggplants are well grilled and peeled while still warm, it shouldn’t taste bitter. 5. What do I do if the salad is too watery? Drain the eggplants well after grilling and don’t add too much mayonnaise at once. Nutritional Values Approximately, for a medium serving (out of 6): Calories: approx. 150-180 kcal Protein: 2-3 g Fats: 13-15 g (mostly from mayonnaise and oil) Carbohydrates: 7-8 g Values may vary depending on the exact amount of mayonnaise and type of oil used. Storage and Reheating The eggplant salad keeps in the fridge, in a sealed container, for 2-3 days. I do not recommend reheating; it is served cold or at room temperature. If it sits too long, it may take on an unpleasant taste from the onion and oil, so don’t keep it for more than a few days.

Eggplant salad

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