Romanian eggplant salad without mayonnaise

Name: Romanian eggplant salad without mayonnaise
Ingredients: 2 large eggplants; 1 teaspoon coarse salt; 1 small onion (100 g); 1 egg yolk; 1 tablespoon mustard; 200 ml oil; 1/2 teaspoon fine salt

Salad - Romanian eggplant salad without mayonnaise by Malvina N. - Recipia

Romanian eggplant salad without mayonnaise is roasted over a flame and mixed with onion, egg yolk, mustard and oil. I usually made it with mayonnaise; this time I left it out, and the spread turned out airy, like a mousse. I choose large eggplants with smooth skin and no soft spots. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Servings: 4. About 530 kcal and 3 g protein per serving.

Ingredients

2 large eggplants
1 teaspoon coarse salt
1 small onion (100 g)
1 egg yolk
1 tablespoon mustard
200 ml oil
1/2 teaspoon fine salt

Preparation

1. Roast the eggplants directly over the stove flame for 24 minutes, turning them on all sides. They’re ready when the skin is well blackened and the flesh has softened. 2. Transfer them to a plastic sieve, sprinkle with 1 teaspoon coarse salt and cover with a lid. Leave them to drain and cool for 10 minutes. 3. Peel the eggplants and finely chop the flesh with a wooden or ceramic knife. Grate the onion and mix it into the eggplant. 4. Once the mixture has cooled, add the egg yolk and mustard. Pour in the 200 ml of oil in a thin stream, stirring with a wooden spoon until the spread becomes fluffy. 5. Add 1/2 teaspoon fine salt and chill the salad before serving.

Notes

Keep covered in the refrigerator for up to 3 days; you can make it a day ahead, and the onion flavor gets stronger as it sits. Choose firm eggplants with smooth skin and no soft spots; large ones may need a few extra minutes over the flame, depending on how quickly the flesh softens. If they still release a lot of liquid after draining, leave them in the sieve until they stop dripping so the spread doesn’t turn out runny. I serve it on toast, sometimes on a slice of fresh homemade bread, too. For an evening meal I make it earlier, and if you double the quantity, roast the eggplants in batches so they have room over the flame. You can use mild-tasting olive oil in the same amount; the salad contains egg and mustard, both allergens.