Eggplant salad with wild garlic and mayonnaise

Name: Eggplant salad with wild garlic and mayonnaise - Silvia M.
Ingredients: 2 eggplants; 1 small red onion; 1 green onion; a few leaves of ramsons; 3; 4 tablespoons of homemade mayonnaise; salt

Appetizers - Eggplant salad with wild garlic and mayonnaise by Silvia M. - Recipia

I tried ramsons for the first time in an eggplant salad inspired by someone who said it turned out great, so I wanted to see how it would turn out for me. Although I didn't know what to expect, the combination was actually pleasant, and the ramsons added a fresh taste without overpowering the flavor of the eggplants. The recipe is simple, and the result goes well on toasted bread, with a side of tomato salad. Quick Info Total time: about 1 hour Preparation time: 20 minutes Baking time: 30-35 minutes Servings: 4 Difficulty: easy Recipe type: salad, cold snack, vegetarian (with vegan mayonnaise if needed) Ingredients 2 eggplants 1 small red onion 1 green onion few leaves of ramsons (4-5 leaves, to taste) 3-4 tablespoons mayonnaise (preferably homemade) salt, to taste Preparation method 1. Preheat the oven to medium. Place the whole eggplants on a baking tray lined with parchment paper. Bake them, turning them on all sides, until they are soft and the skin peels off easily. 2. Remove the eggplants from the oven. Peel them while they are warm and let them drain in a colander for 10-15 minutes to remove as much liquid as possible. 3. Finely chop the red onion. Wash the ramsons leaves and cut them into thin strips. 4. In a bowl, combine the drained eggplants, chopped red onion, and ramsons. Transfer everything to a food processor or use a blender and mix until you achieve a more homogeneous paste. 5. Finally, add the chopped green onion and mayonnaise. Gently mix with a spoon. Adjust salt to taste. 6. Let the salad chill in the refrigerator for at least 20 minutes before serving. Why I make this recipe often It’s quick, doesn’t require special ingredients, and keeps well in the fridge for a day or two. Ramsons bring a different flavor without being too intense, and if I already have roasted eggplants, everything goes even faster. Tips and variations Tips If you want a more rustic texture, don’t blend the eggplants too much. You can mash them with a fork for a thicker consistency. The eggplants should be well-drained; otherwise, the salad will be watery. Substitutions Homemade mayonnaise tastes better, but you can use store-bought if you’re in a hurry. For a vegan version, you can make mayonnaise from aquafaba or potatoes. Red onion can be replaced with white onion, but red onion gives a milder taste. Variations If you prefer a stronger ramsons flavor, you can add more leaves or omit the green onion. Instead of ramsons, you can use a bit of green garlic if you can’t find ramsons. Some prefer to add a bit of ground pepper at the end. Serving ideas It pairs best on slices of toasted bread. Alongside a tomato salad or other raw vegetables, it makes a quick snack. It can be spread on crackers or used as a filling for small rolls if you want a packed lunch option. Frequently asked questions What do I do if I don’t have ramsons? You can use green garlic or, if unavailable, omit it completely. Classic eggplant salad works well without it. How much mayonnaise can I add? 3-4 tablespoons are sufficient for the quantities in the recipe, but you can adjust to your taste, more or less creamy. Do I have to use a food processor? It’s not mandatory. You can mix by hand with a wooden spoon or a fork for a more rustic texture. Can I prepare the eggplants in advance? Yes, roasted eggplants can be stored in the fridge for a few days, well-drained, and used as needed. Is the ramsons flavor too strong? No, in the mentioned quantity, ramsons do not overpower the other flavors. If you haven’t tried it before, start with fewer leaves. Nutritional values (approximate) One serving (from 4), with homemade mayonnaise: Calories: approx. 170 kcal Protein: 2 g Fat: 13 g Carbohydrates: 11 g Values vary depending on the type of mayonnaise and the amount of oil used. Homemade mayonnaise has more fats. Ramsons and onion add very few calories. Storage and reheating It keeps in the fridge, in a covered container, for 1-2 days. Reheating is not recommended; it’s better cold, straight from the fridge. If you want to take it packed, keep it cool until serving.

Preparation

The eggplants are placed in a tray lined with baking paper and baked over medium heat. They are turned on all sides until cooked. They are peeled and left to drain for 10-15 minutes. The red onion is finely chopped, and the drained eggplants, cut ramps, are added and blended in a food processor until everything becomes a paste. The green onion is added at the end when mayonnaise is also included, but it can be added in the food processor with all the ingredients. It is refrigerated for about 20 minutes, after which it can be served. It is served on toasted bread with a tomato salad.

Eggplant salad with wild garlic and mayonnaise

Preparation

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