Eggplant salad with roasted garlic

Name: Eggplant salad with roasted garlic - Sabina L.
Ingredients: 500 g eggplant (from the freezer) 3 large heads of garlic 3 tablespoons oil 3 tablespoons sour cream (Pilos) 2 tablespoons sweet mustard 1 teaspoon salt 1 pinch of pepper 1/2 red onion (optional)

Savory - Eggplant salad with roasted garlic by Sabina L. - Recipia

I tried the roasted garlic eggplant salad after seeing the recipe from Adi Hădean. I was curious to see how roasted garlic changes the flavor of the classic eggplant salad, so I gave it a try. The difference is noticeable - it's a milder version and, I must say, easy to digest. I used frozen eggplants, just right for when it's out of season. Quick Info Total time: 40 minutes Preparation time: 15-20 minutes (for garlic) Cooking time: 15-20 minutes (roasting garlic) Servings: 4-6 Difficulty: easy Recipe type: cold appetizer, salad Ingredients 500 g eggplant (from the freezer), well drained 3 large heads of garlic 3 tablespoons oil 3 tablespoons sour cream (Pilos or other) 2 tablespoons sweet mustard 1 teaspoon salt 1 pinch of pepper 1/2 red onion (optional, for serving) Preparation method 1. Start with the garlic. Cut the heads of garlic at the base to expose the cloves, place them in an ovenproof dish, and put them in the oven at 180°C for 15-20 minutes, until they soften and are easy to peel. 2. Meanwhile, prepare the eggplants. If using frozen eggplants, let them thaw completely and drain them very well. You can place them in a sieve and press lightly with a spoon. 3. When the garlic is roasted and has cooled enough to handle, peel it. Place the eggplants on a cutting board and chop them together with the roasted garlic until you get a paste. 4. In a separate bowl, add two tablespoons of sweet mustard. Start mixing with a whisk or mixer, gradually drizzling in the oil, like making mayonnaise, until it thickens slightly. 5. Add the three tablespoons of sour cream to the mustard and oil mixture, and mix well. Add salt and pepper to taste. 6. Add the chopped eggplants and garlic to the bowl with the mustard, sour cream, and oil. Mix everything until well combined. Adjust salt or pepper if needed. 7. Optionally, when serving, you can sprinkle half of a finely chopped red onion on top. It's good and simple. Why I make this recipe often It's a quick salad, lighter than the classic version with a lot of oil or mayonnaise. I can make it anytime I have frozen eggplants, and the ingredients are simple. The taste of roasted garlic changes the texture and flavor quite a bit without being too strong. Kids prefer the version without onion, while adults enjoy it with red onion. Tips and variations Tips - Drain the eggplants well before chopping them, otherwise, the salad will be watery. - The garlic should be well roasted and soft, not burnt; otherwise, the taste becomes bitter. - The sour cream used should not be too runny, so it doesn't thin out the salad too much. Substitutions - If you don't have sweet mustard, you can use classic mustard, but you'll get a more intense and slightly tangy flavor. - Sour cream can be replaced with Greek yogurt for an even lighter version. - Fresh roasted eggplants work just as well if you don't have frozen ones. Variations - You can add more garlic if you want a stronger flavor; it won't affect the final texture. - You can omit the onion or use green onion instead of red onion for serving. - For an extra freshness, add chopped herbs (parsley or dill). Serving ideas - It goes well with toasted bread or baguette slices. - It can be placed in a cold sandwich, alongside vegetables. - On appetizer platters, alongside other cold salads or cheeses. Frequently asked questions 1. Can I use fresh roasted eggplants instead of frozen ones? Yes, just make sure to drain them well after roasting and cooling. 2. What do I do if I added too much garlic and the salad is too intense? Add more sour cream or a little lemon juice to balance the taste. 3. Can I skip the sour cream from the recipe if I want a vegan version? Yes, you can use plant-based yogurt or omit it completely and slightly increase the amount of mustard and oil. 4. Can the salad be made without mustard? You can, but the original recipe uses mustard for texture and flavor, so it will be different without it. 5. How can I prevent the salad from being watery? Drain the eggplants as well as you can before mixing and do not use too runny sour cream. Nutritional values Approximately, for a serving (out of 6): Calories: 110-130 kcal Protein: 2-3 g Fat: 8-9 g Carbohydrates: 7-9 g The salad is low in calories, high in fiber due to the eggplants, and lighter in fat compared to classic mayonnaise recipes. Values may vary depending on the type of sour cream and the exact amount of oil used. Storage and reheating It can be stored in the refrigerator, in a closed container, for up to 2 days. Freezing is not recommended. It doesn't need to be reheated - it's a cold salad, but if necessary, it can be left at room temperature for 20-30 minutes before serving so it's not too cold.

Eggplant salad with roasted garlic

Tags

Categories