Eggplant Salad with Mayonnaise in 5 Minutes

I am happy to share my quick recipe for eggplant salad with mayonnaise, a perfect dish for any meal, but also for a delicious snack. Start by taking the eggplants out of the freezer, which you previously prepared, roasted and peeled, and let them thaw. Ideally, you should let them drain overnight to remove the excess water, which will make the salad thicker and tastier.

To prepare the mayonnaise, you will need a tall plastic cup or a jar, depending on your preference. In this cup, add the whole eggs and pour in the sunflower oil or another quality vegetable oil, ensuring it is at room temperature. Then, insert the mixer foot into the cup, making sure it is submerged to the bottom. Turn the mixer on at maximum speed and watch as the mayonnaise begins to thicken quickly. It is important to keep the mixer in the same positions, dipping it and lifting it slightly to incorporate all the oil. In just 30 seconds, you will have a thick mayonnaise that will not run out of the cup, even when turned upside down.

Once the mayonnaise is ready, it’s time to move on to the eggplants. Using the same mixer, add the thawed eggplants, to which you previously added salt and a few drops of fresh lemon juice to give it a special flavor. Blend until the eggplants become a fine paste, ensuring there are no larger pieces left. Once you have reached the desired consistency, add the mayonnaise and mix well until all the ingredients are perfectly combined.

Serve the eggplant salad with mayonnaise on a nicely arranged plate, garnished with a few sprigs of fresh parsley or slices of tomato for a contrast of color and freshness. This salad pairs wonderfully with a slice of fresh bread or as part of a platter of appetizers. In just a few minutes, you have prepared a savory appetizer that will surely impress your loved ones! Bon appétit!