Eggplant salad with coriander

Name: Eggplant salad with coriander
Ingredients: 5 large eggplants (approximately 2500 g); 1 large onion (200 g); 1 raw egg yolk; 1 hard-boiled egg yolk; 300 ml oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1/2 teaspoon ground coriander

Salad - Eggplant salad with coriander by Rada E. - Recipia

The eggplants need to soften evenly all the way to the middle; that’s where eggplant salad with coriander begins. After draining, I chop them and mix them with onion and homemade mayonnaise; the ground coriander stays subtle, and the salad has a creamy texture with soft pieces of eggplant. I choose firm eggplants that feel heavy for their size, with no soft ends. Preparation: 20 minutes. Cooking: 45 minutes. Resting: 60 minutes. Total time: 125 minutes. Servings: 8. Approximately 380 kcal and 4 g protein per serving.

Ingredients

5 large eggplants (approximately 2500 g)
1 large onion (200 g)
1 raw egg yolk
1 hard-boiled egg yolk
300 ml oil
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground coriander

Preparation

1. Place the whole eggplants on a tray set over a burner on the stove and roast over medium heat for 45 minutes, turning them on all sides, until they soften and the skin turns black. 2. Put the eggplants in a colander and leave them to drain for 30 minutes. Meanwhile, let them cool enough to handle; remove the skin and chop the flesh. 3. Bring the egg yolks to room temperature. Mash the raw yolk with the hard-boiled one, then gradually incorporate the oil, stirring until you have a thick mayonnaise. 4. Chop the onion and mix it with the eggplants, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon coriander. Fold in the mayonnaise, mix until smooth and chill the salad for 30 minutes.

Notes

I serve it with pickles on slices of bread, much as I’d serve potato salad. Very large eggplants may need a few extra minutes on the tray; small ones cook faster. If they still release liquid after draining, leave them in the colander a little longer, since moisture thins the mayonnaise. Keep covered in the fridge for up to 3 days; it can be made a day ahead. For a milder taste, use 1/4 teaspoon coriander or leave it out; the mayonnaise contains egg.