Simple eggplant salad with mayonnaise

Name: Simple eggplant salad with mayonnaise
Ingredients: 3 egg yolks; 1/2 teaspoon mustard; 1 teaspoon salt; 250 ml oil; 3 roasted eggplants; 15 ml oil; 1 tomato; 50 g pitted olives

Salad - Simple eggplant salad with mayonnaise by Letitia K. - Recipia

Simple eggplant salad with mayonnaise is served cold as an appetizer salad, with tomatoes and olives alongside bread. The egg-yolk mayonnaise binds the roasted flesh into a creamy salad, and I choose eggplants with soft flesh and few seeds so it turns out smooth and easy to spread. Preparation: 20 minutes. Cooking: 0 minutes. Total time: 20 minutes. Serves: 4. Approximately 650 kcal and 4 g protein per serving.

Ingredients

For the mayonnaise

3 egg yolks
1/2 teaspoon mustard
1 teaspoon salt
250 ml oil

For the salad

3 roasted eggplants

For garnish

15 ml oil
1 tomato
50 g pitted olives

Preparation

1. Peel the roasted eggplants and chop the flesh. Leave it to drain while you make the mayonnaise. 2. Put the egg yolks, mustard and 1/2 teaspoon of salt in a bowl. Whisk and gradually pour in 250 ml of oil in a thin stream until the mayonnaise comes together. 3. Add the eggplant a spoonful at a time, mixing after each addition. Adjust the seasoning with another 1/2 teaspoon of salt. 4. Arrange the salad on a platter. Garnish with the sliced tomato, pitted olives and 15 ml of oil.

Notes

Keep the salad in a covered container in the refrigerator for up to 3 days. You can roast the eggplants a day ahead and keep them covered in the refrigerator until you make the mayonnaise. Add the tomato, olives and oil for garnish just before serving. For an egg-free version, replace the homemade mayonnaise with 250 g of vegan mayonnaise; the regular version contains egg. Choose firm, glossy eggplants that feel heavy for their size. If the flesh has lots of large seeds, remove the most seed-filled part, as it can taste bitter. If the flesh seems very watery after roasting, leave it to drain longer before mixing. I serve it with slices of toasted bread, with the tomatoes and olives on the same plate.