Eggplant Salad (Cold)

Name: Eggplant Salad (Cold) - Lorelei D.
Ingredients: 1 eggplant; 1 zucchini; onion or garlic; salt; ground white pepper. For the sauce: 1 whole raw egg; 1 teaspoon mustard; 1/2 cup olive oil; 4; 5 tablespoons thick yogurt or kefir.

Salad - Eggplant Salad (Cold) by Lorelei D. - Recipia

Peel the eggplants and zucchini, making sure to remove any damaged parts or signs of mold. These nutrient-rich vegetables are excellent for preparing a healthy appetizer. Once you have peeled them, grate them using a fine grater to achieve a smooth texture. After you are done, place the grated vegetables on a wooden board and let them drain for about 15-20 minutes. During this time, the excess water will be removed, and the final dish will have a better consistency. Meanwhile, prepare the mayonnaise sauce. In a blender, add a whole egg, preferably at room temperature, and a teaspoon of mustard, which will give the sauce a distinctive flavor. Blend these ingredients for one minute until well combined. Without stopping the blender, start pouring the oil (about 200 ml) in a thin stream to allow emulsification. Continue mixing for about two minutes until the mayonnaise becomes thick and creamy. Finally, add the yogurt, which will provide a fresh taste and reduce calories, mixing for another minute to achieve a light and airy composition. Once the vegetables have drained, press them with your fingers to remove even more water. In a large bowl, mix the grated eggplants and zucchinis, using equal proportions to maintain the balance of flavor. Add finely chopped onion or, if you prefer, finely minced garlic, which will enhance the dish's flavor. Incorporate the previously made mayonnaise sauce, mixing the ingredients well to create a uniform paste. Don’t forget to season the mixture with salt and ground white pepper to taste, to enhance the flavors. You can adjust the spices according to your preferences, adding some fresh herbs like dill or parsley for an extra touch of freshness. The dish is ideal as an appetizer, served on slices of toasted bread or as a filling for sandwiches. This simple and versatile recipe is sure to become a favorite on your table!