Eggplant salad with mushrooms, roasted peppers, and mayonnaise

Name: Eggplant salad with mushrooms, roasted peppers, and mayonnaise - Artemisa A.
Ingredients: 1 kg frozen eggplants; 3 roasted peppers (1 bell pepper + 2 capia); 1 medium onion; 300 g canned mushrooms; 1/2 teaspoon salt. For the mayonnaise: 1 egg yolk; 1 teaspoon classic mustard; 3 cloves of garlic; 250 ml oil; 1/2 teaspoon salt.

Savory - Eggplant salad with mushrooms, roasted peppers, and mayonnaise by Artemisa A. - Recipia

Simple eggplant salad is no longer as popular in our house, so I started adding roasted peppers and mushrooms. I have plenty of frozen eggplants left, so this recipe is really practical. I combine two versions I used to make separately, and it always disappears quickly. Quick info Total time: about 40 minutes (if the eggplants are already roasted and frozen) Preparation: 30-35 minutes Cooking: not needed, just thawing and mixing Servings: 6-8 Difficulty: easy Recipe for: seasonal salad or appetizer Ingredients 1 kg frozen eggplants (roasted, well-drained) 3 roasted peppers (1 bell pepper and 2 capia; can also be frozen) 1 medium onion 300 g canned mushrooms (sliced or whole) 1/2 teaspoon salt For mayonnaise: 1 raw egg yolk 1 teaspoon classic mustard 3 cloves of garlic 250 ml oil 1/2 teaspoon salt Preparation steps 1. If using frozen eggplants and peppers, let them thaw completely. Drain the eggplants well and the peppers from any remaining juice. 2. Chop the onion medium to small. I prefer rings, but cubes work too. 3. Drain the mushrooms from liquid and chop them smaller if they are not already sliced. 4. Peel the roasted pepper from skin and seeds, then chop finely. 5. Place the chopped onion in a large bowl. Add the drained eggplants and mash them with a wooden spatula or spoon, so there are no large pieces left. It should not be a paste, just homogenized. 6. Add the mushrooms and chopped pepper to the eggplants, mix. Sprinkle 1/2 teaspoon salt, without overdoing it, since the mayonnaise also contains salt. 7. For the mayonnaise, crush or finely chop the garlic. Place the yolk, mustard, salt, and garlic in a bowl. Mix gently. 8. Add the oil gradually while continuously mixing with a hand mixer or whisk. A vertical mixer works too if you are used to it. If the mayonnaise is too thick at the end and you don't have enough, you can add a teaspoon of mineral water and continue mixing, then drizzle in the rest of the oil. 9. Put the mayonnaise over the eggplant, mushroom, and pepper mixture. Mix until homogenized. Taste and add more salt if needed. 10. The salad can be served immediately, but it's better to let it chill in the fridge for at least 30 minutes to combine the flavors. Why I make this recipe often It disappears quickly at any family meal or when guests come over. It helps me use up frozen eggplants and peppers. It combines two salads I used to make often and changes the flavor quite a bit from the classic eggplant. It doesn't feel heavy either, as the mayonnaise can be easily controlled in proportion. Tips and variations Tips 1. Drain the eggplants well – if there's water left, the salad will be watery. 2. For the mayonnaise, if it curdles, start again with a yolk and gradually add the curdled mayonnaise. 3. Garlic is optional in the mayonnaise, but it changes the flavor a bit (I add it every time). 4. The salad is better after a few hours in the fridge. Substitutions 1. White onion can be replaced with red onion for a milder taste. 2. Instead of bell pepper or capia, you can use any roasted pepper you have on hand, even from a jar. 3. If you don't have sliced mushrooms, whole mushrooms cut by you will work too. 4. For mayonnaise: store-bought mayonnaise works too, but the taste is different from homemade with garlic. Variations 1. You can add a sprinkle of chopped parsley at the end for color (optional). 2. If you want a vegan version, omit the egg mayonnaise and make a plant-based mayonnaise or use just a little oil and mustard. 3. If the salad feels too dense, add a few more roasted peppers or a little lemon juice for acidity. Serving ideas 1. On slices of toasted bread or as a filling for tomatoes. 2. Alongside raw vegetables (carrot or celery sticks). 3. As a cold snack at any meal or on platters for appetizers. Frequently asked questions 1. Can I use freshly roasted eggplants instead of frozen? Yes, freshly roasted and cooled eggplants work just as well. Drain them well before use. 2. What can I substitute for canned mushrooms? Fresh mushrooms can also be used, cooked for a few minutes in a pan without too much oil. 3. Is mayonnaise made with raw egg safe? If you use fresh eggs and keep the salad in the fridge, the risks are low. For safety, you can use pasteurized eggs or another mayonnaise recipe without raw egg. 4. What do I do if I added too much salt? If the salad is too salty, add a little more eggplant, mushrooms, or peppers if you have them on hand, or a little extra mayonnaise. 5. Can the salad be frozen? I do not recommend freezing; the texture will not be the same after thawing due to the mayonnaise. Nutritional values Estimate for a medium serving (out of 8 servings): Calories: 230-250 kcal Protein: 3-4 g Fat: 20-22 g Carbohydrates: 7-9 g The exact value depends on how much mayonnaise you use, the type of oil, and whether the mushrooms are canned or fresh. Mayonnaise is the main source of fat, while the vegetables provide fiber and some carbohydrates. Storage and reheating The salad keeps in the fridge in a covered container for up to 2 days. I do not recommend reheating; it is served cold. If there is extra mayonnaise, do not leave it out, especially in warm weather. After 2 days, the texture and taste will not be as good.

Eggplant salad with mushrooms, roasted peppers, and mayonnaise

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