Eggplant salad

Delicious Eggplant Salad Recipe

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 6-8

Eggplant salad is a savory traditional dish that evokes memories of warm summer days and meals with loved ones. This simple and quick recipe is perfect for enjoying as an appetizer or side dish. The smoky flavor of roasted eggplants perfectly blends with the creamy texture of mayonnaise, offering an unforgettable taste.

Necessary ingredients:
- 1 1/2 kg eggplants (choose fresh eggplants with smooth skin and no spots)
- 1 egg yolk (for a richer texture, choose free-range eggs if available)
- 1 onion (preferably white or red, depending on your preference)
- 1 cup of oil (sunflower oil is traditional, but extra virgin olive oil adds a sophisticated taste)
- 2-3 drops of vinegar or lemon juice (for a fresh taste)
- Salt, to taste

Step by step for a perfect eggplant salad:

1. Preparing the eggplants: Start by roasting the eggplants. You can place them on a grill or directly on the stove flame, turning them occasionally for even cooking. Roast the eggplants until the skin is charred and the flesh becomes soft (about 30 minutes). Another method is to roast them in a preheated oven at 200°C, placing them on a baking sheet lined with parchment paper.

2. Cleaning the eggplants: Once roasted, let the eggplants cool slightly, then peel off the skin. It is important to let them drain well to avoid a watery salad. You can use a strainer or a bowl with a kitchen towel to remove excess liquid.

3. Chopping the eggplants: Cut the flesh of the eggplants into small pieces or chop finely, according to your preference. This is when the flavors begin to reveal themselves! Put the chopped eggplants in a large bowl.

4. Adding seasonings: Sprinkle salt over the eggplants, to taste, and add half of the sunflower oil. Mix well so that the salt is evenly distributed.

5. Preparing the mayonnaise: In another bowl, whisk the egg yolk with a little salt. Gradually add the remaining oil, whisking constantly to obtain a smooth mayonnaise. You can use a whisk or a hand mixer to make your work easier. Add the drops of vinegar or lemon juice and continue mixing until you achieve a creamy consistency.

6. Finalizing the salad: Pour the prepared mayonnaise over the chopped eggplants and mix well until everything is evenly incorporated. Taste and adjust the salt or acidity to your liking.

7. Serving: The eggplant salad is delicious served with a few thin slices of fresh tomatoes, which add a contrast of freshness and acidity. You can also serve it on slices of toasted bread or in sandwiches.

Tips and useful advice:
- Eggplants: If you have time, you can let the eggplants sit with salt for 30 minutes before roasting them to reduce bitterness.
- Onion: You can add finely chopped onion at the end if you like a crunchy texture. Red onion adds a sweet note, while white onion is sharper.
- Vegan option: You can replace the egg yolk with a mixture of tofu or vegan mayonnaise for an animal product-free version.
- Flavorings: For an extra flavor boost, you can add chopped olives or finely diced red bell pepper.

Nutrition and calories:
Each serving of eggplant salad contains approximately 250-300 calories, depending on the amount of oil used. Eggplants are rich in antioxidants, vitamins B and K, and olive oil adds healthy fats.

Frequently asked questions:
- Can I use frozen eggplants? It is not recommended, as the texture will change significantly. It is better to use fresh eggplants.
- How can I store eggplant salad? You can keep it in the refrigerator in an airtight container for 2-3 days.
- What other dishes can accompany eggplant salad? It is perfect alongside polenta or a platter of cheeses and cold cuts.

This classic dish is not just a simple recipe but also a true family story, with each ingredient reminding you of moments spent together. So, don’t hesitate to try it and customize it to your taste! Enjoy your meal!