Eggplant salad with green onions

Name: Eggplant salad with green onions - Marioara J.
Ingredients: 400 g roasted eggplant; a bunch of green onions; mayonnaise (made from 2 eggs and enough oil); a few sprigs of fresh parsley; spices to taste: salt; pepper; ground coriander.

Savory - Eggplant salad with green onions by Marioara J. - Recipia

One day I felt like making something quick and easy, so I took a bag of already roasted eggplants out of the freezer. The most time-consuming part was making the mayonnaise, but otherwise, the salad came together almost by itself. It's the kind of recipe that doesn't require many dishes or time, especially if you have the eggplants prepped in advance. Quick Info Total time: 20-25 minutes (with pre-roasted eggplants) Preparation time: 20 minutes Cooking time: none needed, if the eggplants are roasted Servings: 4 Difficulty: easy Recipe type: cold snack, salad Ingredients 400 g roasted eggplants (peeled and drained) 1 bunch green onions Mayonnaise from 2 eggs (1 raw yolk, 1 hard-boiled yolk) and oil to taste A few sprigs of fresh parsley Salt, pepper, ground coriander – to taste Preparation method 1. If the eggplants are not already roasted, you can roast them first and let them drain well, so they aren't watery. I had mine prepped, I just chopped them finely with a wooden knife. 2. For the mayonnaise, I used one boiled yolk and one raw. I mixed them well, then started adding oil gradually until I achieved the desired consistency. You can make the mayonnaise directly in a deep bowl, so it's easier to mix with the eggplants later. 3. I placed the chopped eggplants in a large bowl, added the freshly made mayonnaise, then added the green onions and parsley, both chopped as finely as I desired. 4. Finally, I added salt, pepper, and a bit of ground coriander. I mixed gently until everything was uniform. 5. I put the salad in the fridge for at least 30 minutes before serving. It sets well in the cold and intensifies its flavor. Why I make this recipe often I like it because it doesn't take much time if you have roasted eggplants. It works well as an appetizer or snack, and the ingredients are handy. It can be kept in the fridge until the next day without losing its texture. You can easily adapt it to what you have at home. Tips and variations Tips - Use roasted eggplants over an open flame or grill for a stronger flavor. - Drain the eggplants well so they aren't watery. - Add the mayonnaise gradually, so you don't dilute the salad too much. Substitutions - If you don't want to make traditional mayonnaise, store-bought mayonnaise works too, but it has a different taste. - Green onions can be replaced with finely chopped red onion. - If you don't want coriander, you can omit it. Variations - You can add a crushed garlic clove if you want a more intense flavor. - For texture, you can add a few small cubes of bell pepper. - If you want it to be lighter, you can make the mayonnaise with Greek yogurt and hard-boiled egg, but it won't be as creamy. Serving ideas - I usually eat it with pickled cucumbers or slices of fresh chili pepper. - It can be spread on toasted bread slices but also works as a filling for hollowed tomatoes. Frequently asked questions 1. Can I use store-bought mayonnaise? Yes, if you don't have time or don't want to make it at home, you can use bought mayonnaise. The taste will be different, but the texture remains. 2. Can the salad be frozen? I do not recommend freezing. After thawing, the texture is not the same, and the mayonnaise may separate. 3. What can I substitute for green onions if I don't have any? You can use red onion or even a little finely chopped white onion. The flavor is slightly different, but it's okay. 4. Can I make the salad without mayonnaise at all? It can be done, but the result will be drier. If you want to skip the mayonnaise entirely, you can add a little sunflower oil and a few drops of lemon juice for creaminess. 5. Can I use oven-roasted eggplants? Yes, it works well with oven-roasted eggplants, but they have a slightly less smoky flavor than those roasted over an open flame. Nutritional values (estimate) One serving (approx. 100 g) has about 180-200 kcal, with 15 g of fat, 4 g of protein, and 6 g of carbohydrates. The values vary depending on how much mayonnaise you add. If you use more oil, the fat content increases. It's a filling salad, especially due to the mayonnaise. Storage and reheating Keep it in the fridge, covered, for up to 2 days. It does not reheat well. If it remains, just mix it gently before serving in case the mayonnaise separates a bit. Do not freeze, it will not retain its texture.

Eggplant salad with green onions

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