Eggplant salad

Eggplant salad with mayonnaise - a delicious and classic recipe

Total preparation time: 1 hour
Cooking time: 30 minutes
Cooling time: 10 minutes
Number of servings: 6-8

Recipe history:
Eggplant salad is a traditional dish that has won the hearts of many over time. Its origins are deeply rooted in culinary culture, and recipes vary from family to family. This salad is popular due to its rich taste and creamy texture, making it perfect as an appetizer or side dish. Regardless of the occasion, eggplant salad brings a touch of nostalgia and warmth to every meal.

Ingredients:
- 4 large eggplants
- 200 g mayonnaise (you can use store-bought mayonnaise or make your own at home)
- 2 small onions, finely chopped
- Salt, to taste
- Pepper, to taste
- Fresh bread, for serving
- Optional: green onions and tomatoes for garnish

Step-by-step preparation:

1. Preparing the eggplants:
Start by washing the eggplants well under a stream of cold water to remove impurities. Then, you can roast them on a grill or stovetop. Heat the grill or stovetop, and when it is hot, place the eggplants on the surface. Roast them until the skin turns black and softens. It is important to turn them on all sides to ensure even cooking. This process takes about 20-30 minutes.

2. Cooling and peeling the eggplants:
Once the eggplants are roasted, let them cool for a few minutes. This step is essential to avoid burns. After they have cooled, peel off the skin. You can use a knife to gently remove the burnt skin. Place the eggplant pulp in a bowl and let it drain for about 10 minutes to remove excess water.

3. Chopping the ingredients:
While the eggplants are draining, finely chop the onion. It is important that the onion is well chopped to incorporate evenly into the salad. You can choose white or red onion, depending on your preferences.

4. Preparing the salad:
Use a wooden board to mash the eggplant pulp until you get a fine paste. Add the chopped onion, mayonnaise, salt, and pepper to taste. Mix well until all the ingredients are integrated. If you want a creamier salad, you can add a little more mayonnaise.

5. Chilling the salad:
After mixing everything, cover the bowl with plastic wrap or a lid and let the salad chill in the refrigerator for at least 30 minutes. This will allow the flavors to meld and become more intense.

6. Serving:
When you are ready to serve, take the eggplant salad out of the refrigerator. It can be spread on slices of fresh bread, which can be toasted or not, depending on your preferences. Garnishing with green onions and fresh tomatoes will not only add a touch of color but will also enhance the flavor of the dish.

Useful tips:
- If you prefer a more intense eggplant salad flavor, you can add finely chopped garlic or lemon juice.
- An interesting variation is to add some finely chopped green or black olives.
- Eggplant salad pairs wonderfully with a refreshing drink, such as white wine or fresh lemonade.

Nutritional benefits:
Eggplants are rich in vitamins and minerals, such as vitamins B and C, as well as antioxidants, making them excellent for heart health. Additionally, mayonnaise, although quite caloric, provides healthy fats when consumed in moderation.

Frequently asked questions:
- Can I use frozen eggplants?
It is not recommended, as the texture will be different, and the taste will not be as intense.

- Is eggplant salad vegan?
If you use store-bought mayonnaise, make sure it is vegan or prepare your own avocado mayonnaise.

- How can I store eggplant salad?
You can store it in the refrigerator in an airtight container for 2-3 days.

This eggplant salad recipe is not only simple but also versatile, allowing it to be adapted to your personal preferences. Enjoy every bite and savor the warm conversations that arise around the table! Bon appétit!