Eggplant salad with mayonnaise

Name: Eggplant salad with mayonnaise
Ingredients: 5-6 medium roasted eggplants; 1000 ml water; 2 eggs; 1 tablespoon mustard; 150 ml oil; 1 medium onion (150 g); 1 teaspoon salt

Salad - Eggplant salad with mayonnaise by Marina O. - Recipia

For eggplant salad with mayonnaise, draining the roasted eggplant keeps the mixture together before you add the egg-yolk mayonnaise. Mustard and grated onion make it creamy, with the onion flavor coming through clearly. I choose firm eggplants with as few seeds as possible. Prep: 20 minutes. Cook: 10 minutes. Rest: 60 minutes. Total time: 90 minutes. Servings: 6. Approximately 305 kcal and 9 g protein per serving.

Ingredients

5-6 medium roasted eggplants
1000 ml water
2 eggs
1 tablespoon mustard
150 ml oil
1 medium onion (150 g)
1 teaspoon salt

Preparation

1. Peel the roasted eggplants, put the flesh in a sieve and leave it to drain for 30 minutes. 2. Bring 1000 ml water to a boil and boil the eggs for 10 minutes. Take one out after 6 minutes and leave the other until the end; cool and peel them. 3. Chop the eggplant with a wooden chopper until it becomes a paste. 4. Remove the yolks and mash them with 1 tablespoon mustard. Gradually mix in 150 ml oil until you have a smooth mayonnaise. 5. Finely grate the onion over the eggplant, add 1 teaspoon salt and the mayonnaise. Mix well until everything is incorporated. 6. Cover the bowl and chill the salad for 30 minutes.

Notes

Keep covered in the fridge for up to 3 days; the onion flavor becomes more pronounced after a few hours. I make it a few hours before the meal, and for a larger batch I chop the eggplant in two batches so it fits on the chopping board. When buying eggplants, choose firm ones that feel heavy for their size, with smooth skin; very large ones may have more seeds. If the flesh releases a lot of liquid after draining, leave it in the sieve until no liquid collects underneath, otherwise the mixture will be too thin. I serve it plain on slices of toast. Contains eggs.