Eggplant salad with mayonnaise and garlic

Name: Eggplant salad with mayonnaise and garlic - Zaraza B.
Ingredients: 3 eggplants; 1 onion; 2 cloves of garlic; salt; pepper; Mayonnaise: 1 yolk; 1 teaspoon mustard; 4; 5 tablespoons oil (quality); salt; (lemon juice)

Savory - Eggplant salad with mayonnaise and garlic by Zaraza B. - Recipia

Eggplant salad with mayonnaise and garlic Whenever I bake eggplants, I set aside a few for this salad. I usually make it when I find good eggplants with shiny skin. I quickly prepare the mayonnaise, directly with a wooden spoon. I like to add a little garlic, especially when I want a more intense flavor. Eggplant salad with mayonnaise and garlic is almost always in the fridge during summer, especially if I have guests or want something simple on bread. Quick info Total time: about 1 hour (depending on how long it takes to bake and cool the eggplants) Preparation time: 20 minutes (after the eggplants are baked and cooled) Baking time: varies, generally 30-40 minutes for eggplants Servings: 4 Difficulty: easy Recipe type: cold salad, suitable as an appetizer or snack Ingredients 3 eggplants (medium size, fresh) 1 onion (ideally white, not too large) 2 garlic cloves salt pepper Mayonnaise: 1 raw egg yolk 1 teaspoon mustard 4-5 tablespoons oil (quality, I prefer sunflower oil for a neutral taste) salt lemon juice (optional, to taste) Preparation method 1. Bake the eggplants whole, directly over the flame or in the oven. Turn them on all sides until the skin is burnt and the eggplants are soft to the touch. 2. Place the baked eggplants in a colander and let them drain for at least 20-30 minutes to eliminate as much bitter liquid as possible. 3. Peel the eggplants while they are still slightly warm. Do not use a metal knife, as it alters the taste; a wooden spoon or plastic spatula works best. 4. Chop the eggplants as finely as possible with the wooden spoon. If you lack patience, a plastic spatula will work too, but avoid metal. 5. Finely chop the onion and garlic. I like to make sure there are no larger pieces of garlic left. 6. Prepare the mayonnaise: place the raw egg yolk in a small bowl, add the mustard and a little salt. Mix vigorously with the wooden spoon, in one direction only. Start to drizzle the oil slowly, mixing after each drop until you no longer see the oil on the surface. When the mayonnaise begins to thicken, you can add the oil more generously. If it curdles, add another teaspoon of mustard and mix quickly. Finally, adjust the salt and, if desired, add a little lemon juice. 7. Mix the chopped eggplants with the onion and garlic. Add the mayonnaise, then carefully combine. Finally, adjust the taste with salt and pepper. 8. Refrigerate the salad for at least 30 minutes before serving, so the flavors blend well. Why I make this recipe often For me, this salad is a good solution when I have baked eggplants and some guests. It comes together quickly if you have the ingredients on hand and doesn't require much adjustment. It keeps well in the fridge, and the taste is consistent, without surprises. I use it as an appetizer or even in sandwiches. Tips and variations Tips When peeling the eggplants, be careful to remove the burnt skin well, otherwise the salad will be bitter. If you want a more stable mayonnaise, use oil at room temperature. Do not add the onion until just before serving if you know you won't consume it all at once. It becomes too pungent if it sits in the salad for too long. Use only a wooden or plastic spoon for chopping the eggplants. Substitutions White onion can be swapped for red onion for a sweeter taste. If you don't want garlic, you can leave it out or reduce it to one clove. Mayonnaise can also be made with boiled yolk if you don't use raw egg. Instead of homemade mayonnaise, you can use store-bought, but the taste won't be as fresh. Variations You can skip the mayonnaise entirely if you want a simple eggplant salad, just with oil. A few drops of lemon change the flavor slightly, making it fresher. For a more rustic texture, leave the chopped eggplants coarser. Some add a little chopped parsley at the end, but I usually don't. Serving ideas Eggplant salad goes well on toasted bread or baguette as an appetizer. It can be placed in rolls or sandwiches alongside tomatoes. It also works for picnics if kept cool in a well-sealed container. Frequently asked questions What happens if I use a metal knife on the eggplants? Chopped eggplants with metal take on a slightly bitter taste and oxidize faster. It's better to use a wooden spoon or plastic spatula. Can I make mayonnaise with a mixer instead of a wooden spoon? Yes, but the consistency and taste differ slightly. The classic recipe works best with manual mixing, but if you're in a hurry, a mixer will do. How much garlic is too much for this salad? For 3 eggplants, 2 garlic cloves give a balanced taste. If you add more, the garlic flavor will dominate. However, you can adjust according to your preferences. Can eggplant salad with mayonnaise be frozen? I do not recommend freezing it. After thawing, it changes texture and loses its flavor. What type of oil should I use for mayonnaise? Sunflower oil works best because it does not alter the aroma. Oils with strong flavors are not suitable for this recipe. Nutritional values (estimate) One serving (out of four) has approximately 200-220 kcal, depending on the amount of oil and type of mayonnaise used. Fat: 18-20 g (mostly from oil) Protein: 2-3 g Carbohydrates: 6-8 g Fiber: 3-4 g Values are indicative and may vary based on exact ingredients and amount of mayonnaise used. Storage and reheating Eggplant salad with mayonnaise keeps well in the fridge, in a covered container, for up to 2 days. I do not recommend reheating it. If it sits too long, it may become watery or the onion flavor may intensify. It’s best to make it in the quantity needed and consume it quickly.

Eggplant salad with mayonnaise and garlic

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