Eggplant salad with mayonnaise

Name: Eggplant salad with mayonnaise - Silvia K.
Ingredients: 3; 4 eggplants; 1 medium onion; salt; mayonnaise (1 boiled yolk + 1 raw yolk; 500 ml oil)

Savory - Eggplant salad with mayonnaise by Silvia K. - Recipia

I usually prepare eggplant salad after I have cooked other dishes in the oven or on the grill, especially when I have more time. If I use freshly roasted eggplants, I leave the roasting part for the end of the day when I can ventilate the kitchen well. Other times, I have eggplants already peeled and frozen, so I can skip a few steps and everything goes faster. Let me tell you exactly how I do it, without unnecessary complications. Quick Info Total time: Approximately 1 hour (or less if using frozen eggplants) Preparation time: 15-20 minutes Baking time: 40-45 minutes (for fresh eggplants) Servings: 4 Difficulty: Easy Recipe type: Cold salad, snack Ingredients 3-4 medium eggplants 1 medium onion (white or red) Salt, to taste Mayonnaise (from 1 boiled yolk, 1 raw yolk, 500 ml oil) Preparation method 1. Roasting the eggplants If using fresh eggplants, you can roast them directly over the stove flame or in the oven, on a tray. They roast quickly over the flame, but it makes quite a mess, so sometimes I choose the oven. I leave them to roast until the skin is completely blackened and the eggplants are soft to the touch, about 40-45 minutes. 2. Peeling and draining While they are still warm, I carefully peel the eggplants. I scoop the flesh into a sieve and let it drain for at least 10-15 minutes so that no water remains in the salad. It’s important not to rush this step, as un-drained eggplants can ruin the final texture. 3. Chopping After they have drained, I chop the eggplants as finely as possible with a knife or a wooden chopper. The wooden chopper helps prevent bitterness, but I have noticed that a knife works too if I’m in a hurry. If I use frozen eggplants, I thaw them first and let them drain as well. 4. Preparing the onion I peel and finely chop the onion. I like to add it raw for a bit of fresh flavor. 5. Mixing I put the chopped eggplants in a bowl, add the onion, salt to taste, and mayonnaise. I mix everything well with a wooden spoon. I adjust the amount of mayonnaise by eye until the salad reaches the texture I like. For the mayonnaise, I use the classic recipe, with one boiled yolk and one raw yolk, plus 500 ml of oil. Why I make this recipe often Eggplant salad with mayonnaise is easy to make and goes well with any meal, especially in summer or when I have guests. It’s practical, and if I have frozen eggplants, I don’t have to wait for their season. It doesn’t require many ingredients and turns out just as well with fresh eggplants as with those stored in the freezer. Tips and variations Tips Don’t skip the draining step, otherwise the salad will turn out watery. If you don’t have time for roasting over the flame, the oven works just as well. You can chop it with a food processor, but the texture will be a bit finer. Substitutions Mayonnaise can be store-bought, but homemade is tastier. Those who don’t want raw onion can add it optionally or use green onion for a milder taste. Variations You can add more or less onion, according to your preference. If you don’t use mayonnaise, a little oil works too, but the taste and texture will be different. Serving ideas This salad is good on fresh or toasted bread, as a snack or part of a cold platter. It pairs well with sliced tomatoes or cucumbers. Frequently asked questions 1. Can I use frozen eggplants? Yes, I often use peeled and frozen eggplants. I let them thaw completely and drain well before chopping. 2. What type of onion is best? Any white or red onion works. For a milder taste, I sometimes use green onion. 3. Can it be made without mayonnaise? Yes, but the texture and taste will be different. If you don’t use mayonnaise, you can add a little oil, but it won’t be as creamy. 4. How do I know when the eggplants are well roasted? When the skin is charred and the flesh is very soft to the touch, the eggplants are ready to be peeled. 5. Can I add anything else to the salad? The classic recipe doesn’t include other ingredients, but you can add a bit of pepper or lemon juice to taste. Nutritional values Approximately, one serving of eggplant salad with mayonnaise (from 4 servings) has between 250 and 350 kcal, depending on how much mayonnaise you use. Most of the calories come from the oil in the mayonnaise. Protein: approx. 3-4 g. Fat: 25-30 g. Carbohydrates: 6-8 g. Values are indicative and vary depending on the proportion of ingredients. Storage and reheating Eggplant salad with mayonnaise can be stored in the refrigerator in a covered container for up to 2 days. I do not recommend freezing or reheating, as the texture changes and it won’t taste as good. It’s best consumed fresh.

Eggplant salad with mayonnaise

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