Eggplant salad without mayonnaise

Name: Eggplant salad without mayonnaise
Ingredients: 1 kg eggplants; 3 medium onions (450 g); 4 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 teaspoons mustard

Salad - Eggplant salad without mayonnaise by Steluta E. - Recipia

Eggplant salad without mayonnaise is made with eggplants roasted on a griddle until the skin splits; it has soft flesh, finely chopped onion and a texture that spreads easily. I choose eggplants that feel heavy for their size, with smooth skin and no soft spots; while they roast, I make sure they soften all the way to the center, not just blacken on the outside, before I take them off the heat. Preparation: 20 minutes. Cooking: 35 minutes. Resting: 40 minutes. Total time: 95 minutes. Servings: 6. Approximately 150 kcal and 3 g protein per serving.

Ingredients

1 kg eggplants
3 medium onions (450 g)
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons mustard

Preparation

1. Roast the whole eggplants on a griddle over low heat for 35 minutes, turning them until the skin wrinkles and becomes crisp all over. 2. Peel them while they’re still easy to handle, then leave them to drain for 10 minutes in a plastic colander. Let them cool completely for another 30 minutes. 3. Peel and wash the onions, then chop them very finely. 4. Chop the eggplants very finely with a wooden knife and put them in a nonmetallic bowl. Add the onion, 4 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 2 teaspoons of mustard. Mix with a wooden spoon until the salad is smooth. 5. Cover the salad only after it has cooled completely.

Notes

Keep the salad covered in the refrigerator for no more than 3 days; put the lid on only after it has cooled completely, because warm eggplants can turn sour within a few hours. Small eggplants cook faster than large ones, and firm eggplants that feel heavy for their size with smooth skin are easier to choose. If the flesh releases a lot of liquid after draining, leave it in the colander for a few more minutes so the salad doesn’t turn out watery. I serve it alongside tomato slices and fresh pepper. To make twice as much, keep the ratio of three onions per kilogram and roast the eggplants in batches. Use a wooden or plastic knife, bowl and spoon until the salad is covered.