Eggplant salad

Eggplant Salad with Zucchini and Mayonnaise: A Classic Delicacy

In search of a savory and easy-to-make recipe, eggplant salad is a true favorite for many. This recipe not only combines textures and flavors but also brings a touch of nostalgia in every bite. Whether served as an appetizer or a side dish, eggplant salad with zucchini is an excellent choice for summer meals or any special occasion.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 2 hours (including draining the eggplants)
Servings: 4-6

Ingredients

- 1 large eggplant (approx. 300-400 g)
- 1 medium zucchini
- 1 large onion
- 1 garlic clove
- 3 tablespoons mayonnaise
- Juice from half a lemon
- 1 tablespoon olive oil
- 1 tablespoon finely chopped parsley
- Salt to taste

Preparing the Eggplants

1. Roasting the eggplants: Start by roasting the eggplant on a stovetop or grill until the skin becomes blackened and puffs up. This process enhances the flavor of the eggplants and helps remove bitterness. Make sure to turn it frequently for even cooking.

2. Cooling and draining: Once the eggplant is roasted, let it cool for a few minutes. Then, carefully remove the skin. Place the eggplant on a sloped surface to drain the juices, leaving it for 2-3 hours. This step is essential to avoid a watery salad.

Preparing the Vegetables

3. Boiling the zucchini: While the eggplant is draining, peel the zucchini (optional) and cut it into cubes. Boil it in salted water for 5-7 minutes until it becomes soft, then drain well and let it cool.

4. Chopping the onion and garlic: Finely chop the onion and crush the garlic clove. These will add an intense flavor and irresistible aroma to your salad.

Mixing the Ingredients

5. Blending: In a blender, add the drained eggplant, boiled zucchini, chopped onion, and crushed garlic. Add the olive oil and blend everything for about 3 minutes until you achieve a smooth mixture, but with slight chunks to maintain texture.

6. Adding seasonings: In the blender mixture, add the lemon juice, mayonnaise, salt, and chopped parsley. Continue blending for 2-3 minutes. Taste and adjust the salt or lemon to your liking.

Serving and Suggestions

7. Serving: Transfer the eggplant salad to a bowl and shape it nicely with a spatula. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving. This will allow the flavors to blend perfectly.

8. Garnishes: This salad is delicious served with fresh tomatoes, cucumber slices, or on toasted bread. For an extra touch, you can add some olives or even feta cheese on top.

Nutritional Information and Benefits

Eggplant salad with zucchini is not only delicious but also healthy. Eggplant is rich in antioxidants, vitamins, and minerals, while zucchini provides fiber and vitamin C. This combination makes the salad an excellent choice for a light snack or a main meal.

The average caloric value for a serving (approximately 100 g) is about 150 calories, making it a good choice for those looking to maintain a balanced diet.

Possible Variations

- Spicy version: Add some chopped chili pepper or chili flakes to the mix for a spicy kick.
- Vegan salad: Replace mayonnaise with a vegan version or Greek yogurt for a lighter option.
- Vegetable additions: You can experiment by adding other vegetables, such as grated carrot or bell pepper for extra color and flavor.

Frequently Asked Questions

- Can I use frozen eggplants? While fresh eggplant offers the best texture, you can use frozen eggplant, but make sure to thaw it well and drain it before use.
- How long can the salad be stored? Eggplant salad keeps well in the fridge for 2-3 days, but it's best enjoyed fresh.
- Can it be served warm? Although traditionally served cold, you can also try it warm. The flavor will be different but still delicious.

Eggplant salad with zucchini and mayonnaise is a simple yet full of character and flavor recipe. I invite you to try it and personalize it to your preferences. Whether you prepare it for a family meal or a gathering with friends, it will surely bring smiles to everyone’s faces. Enjoy!