I made the eggplant salad just as I've seen at home for years, with roasted eggplants on a tray, chopped onion, and mayonnaise. The eggplants need to be cooked well to have flavor and to peel easily. After letting them drain for two hours, the bitterness is completely gone. I chop them with a wooden knife, I don’t use a blender because I prefer the texture this way. The result is a classic salad, to which I sometimes add tomatoes and bell peppers when serving.
Quick Info
Total time: approx. 3 hours (including draining)
Preparation time: 15 minutes (after roasting and draining)
Roasting time: varies by oven, around 45-60 minutes
Servings: 6
Difficulty: easy
Recipe type: appetizer salad, seasonal
Ingredients
4 large eggplants, well roasted
1 onion
5 tablespoons mayonnaise
salt
Preparation method
1. Wash the eggplants and place them whole, with skin on, on a baking tray. I put them on baking paper so they don’t stick.
2. Put the tray in the preheated oven and roast the eggplants, turning them occasionally on all sides. They need to be completely soft, and the skin should become almost burnt.
3. Remove the eggplants from the oven and let them cool a bit, just enough to handle them.
4. Peel the eggplants while they are still warm, making sure not to leave any skin on the flesh. Place them in a colander or on a sieve and let them drain for at least 2 hours to release the juice.
5. Once drained, chop the eggplants finely with a wooden knife. If you don’t have one, a regular knife works, but don’t rush it to avoid making a paste.
6. Put the chopped eggplants in a bowl. Add the finely chopped onion, mayonnaise, and salt to taste.
7. Mix well with a wooden spoon or spatula until well combined.
8. Taste and add more salt if desired.
Why I make this recipe often
It’s a basic recipe with few ingredients and is suitable for any meal, especially in summer. The roasted eggplants can be prepared in advance. The salad lasts a few days in the fridge and is great as an appetizer or quick snack.
Tips and variations
Tips
If you want a finer taste, use white onion. For a thicker texture, don’t chop the eggplants too finely.
Eggplants are easier to peel while warm.
Don’t skip the draining step, otherwise the salad will be watery.
Avoid using metal utensils for chopping if you want to keep the color as light as possible.
Substitutions
Mayonnaise can be store-bought or homemade, according to preference.
For an egg-free version, vegetable mayonnaise can be used.
Variations
You can omit the onion if you don’t like it, but it changes the taste quite a bit.
Chopped herbs can be added, but I stick to the classic recipe.
Serving ideas
Eggplant salad goes well with slices of fresh tomatoes or bell peppers served alongside.
It’s also good on toasted bread as an appetizer.
Frequently asked questions
How do I know when the eggplants are cooked enough?
Eggplants should be soft all over, and the skin should be slightly burnt. If a fork goes in easily, they are ready.
Can I use frozen eggplants?
Yes, but they need to be thawed and well drained before use.
What type of onion is best?
White onion has a milder taste, but yellow onion works too. If you want a stronger flavor, you can use red onion.
How long can the salad be kept in the fridge?
Stored in a closed container, the salad lasts 2-3 days without any issues.
Nutritional values
The values are estimated for one serving (out of 6):
calories: 130-160 kcal
protein: 2-3 g
fat: 11-14 g (depending on the mayonnaise)
carbohydrates: 7-9 g
These values vary depending on the mayonnaise used and the size of the eggplants.
Storage and reheating
Eggplant salad can be stored in the fridge in a closed container. Reheating is not recommended; it is served cold or at room temperature. If any juice is released, stir it well before serving.
Quick Info
Total time: approx. 3 hours (including draining)
Preparation time: 15 minutes (after roasting and draining)
Roasting time: varies by oven, around 45-60 minutes
Servings: 6
Difficulty: easy
Recipe type: appetizer salad, seasonal
Ingredients
4 large eggplants, well roasted
1 onion
5 tablespoons mayonnaise
salt
Preparation method
1. Wash the eggplants and place them whole, with skin on, on a baking tray. I put them on baking paper so they don’t stick.
2. Put the tray in the preheated oven and roast the eggplants, turning them occasionally on all sides. They need to be completely soft, and the skin should become almost burnt.
3. Remove the eggplants from the oven and let them cool a bit, just enough to handle them.
4. Peel the eggplants while they are still warm, making sure not to leave any skin on the flesh. Place them in a colander or on a sieve and let them drain for at least 2 hours to release the juice.
5. Once drained, chop the eggplants finely with a wooden knife. If you don’t have one, a regular knife works, but don’t rush it to avoid making a paste.
6. Put the chopped eggplants in a bowl. Add the finely chopped onion, mayonnaise, and salt to taste.
7. Mix well with a wooden spoon or spatula until well combined.
8. Taste and add more salt if desired.
Why I make this recipe often
It’s a basic recipe with few ingredients and is suitable for any meal, especially in summer. The roasted eggplants can be prepared in advance. The salad lasts a few days in the fridge and is great as an appetizer or quick snack.
Tips and variations
Tips
If you want a finer taste, use white onion. For a thicker texture, don’t chop the eggplants too finely.
Eggplants are easier to peel while warm.
Don’t skip the draining step, otherwise the salad will be watery.
Avoid using metal utensils for chopping if you want to keep the color as light as possible.
Substitutions
Mayonnaise can be store-bought or homemade, according to preference.
For an egg-free version, vegetable mayonnaise can be used.
Variations
You can omit the onion if you don’t like it, but it changes the taste quite a bit.
Chopped herbs can be added, but I stick to the classic recipe.
Serving ideas
Eggplant salad goes well with slices of fresh tomatoes or bell peppers served alongside.
It’s also good on toasted bread as an appetizer.
Frequently asked questions
How do I know when the eggplants are cooked enough?
Eggplants should be soft all over, and the skin should be slightly burnt. If a fork goes in easily, they are ready.
Can I use frozen eggplants?
Yes, but they need to be thawed and well drained before use.
What type of onion is best?
White onion has a milder taste, but yellow onion works too. If you want a stronger flavor, you can use red onion.
How long can the salad be kept in the fridge?
Stored in a closed container, the salad lasts 2-3 days without any issues.
Nutritional values
The values are estimated for one serving (out of 6):
calories: 130-160 kcal
protein: 2-3 g
fat: 11-14 g (depending on the mayonnaise)
carbohydrates: 7-9 g
These values vary depending on the mayonnaise used and the size of the eggplants.
Storage and reheating
Eggplant salad can be stored in the fridge in a closed container. Reheating is not recommended; it is served cold or at room temperature. If any juice is released, stir it well before serving.