Eggplant salad

Eggplant salad with mayonnaise

Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Servings: 4-6

In a world full of sophisticated dishes, eggplant salad manages to remain a beloved classic. It is a simple recipe, yet full of flavor and nostalgia, evoking moments spent around the table with loved ones. This salad is perfect not only as an appetizer but also as a side dish alongside a slice of fresh bread. Let's discover together how to prepare a delicious eggplant salad!

Ingredients:
- 2 egg yolks (fresh and of good quality)
- 1-2 tablespoons of mustard (preferably classic or Dijon)
- 200 ml of oil (sunflower or olive oil, depending on preference)
- 7 small eggplants (preferably grilled or baked)
- 1/2 onion (preferably white or red, depending on desired sweetness)
- Salt to taste

Preparation:

1. Preparing the mayonnaise: In a small bowl, place the 2 egg yolks. Add the mustard and, using a whisk, gently mix to combine the ingredients. Start adding the oil gradually, in a thin stream, whisking constantly. The emulsification process is essential for achieving a creamy and smooth mayonnaise. Continue adding oil until the mayonnaise reaches the desired consistency. Add salt to taste.

2. Preparing the eggplants: If you have frozen eggplants, thaw them completely. Once thawed, cut the eggplants into small pieces or chop them finely. If you have roasted eggplants, ensure they have cooled before chopping.

3. Mixing the ingredients: In a large bowl, combine the chopped eggplants with the previously prepared mayonnaise. Gently mix to avoid crushing the eggplants, aiming to keep a pleasant texture.

4. Adding the onion: Use a grater with small holes to grate half an onion. This will add a delicate flavor and a crunchy note to the salad. Add the grated onion to the bowl with eggplants and mayonnaise.

5. Finalizing and serving: Taste the salad and add salt according to your preference. Once satisfied with the taste, transfer the eggplant salad to a serving bowl. You can garnish with a few fresh parsley leaves for an attractive look.

Practical tips:
- If you prefer a more flavorful eggplant salad, you can add some chopped olives or a few drops of lemon juice for a touch of freshness.
- If you don't have mustard on hand, you can use a little lemon juice to help emulsify the mayonnaise.
- You can experiment with different types of oil, such as extra virgin olive oil, to give a stronger flavor.

Nutritional benefits:
Eggplant salad is an excellent choice for a healthy meal. Eggplants are rich in antioxidants, vitamins B and K, as well as fiber, making them ideal for digestion. Additionally, eggs are a good source of high-quality protein, and mayonnaise can add healthy fats when prepared correctly.

Frequently asked questions:
1. Can I use fresh eggplants instead of frozen ones?
Yes, fresh eggplants are excellent. Make sure to roast them well to achieve a soft and flavorful consistency.

2. How can I store the eggplant salad?
You can store the salad in an airtight container in the refrigerator for up to 2 days. However, it is best served within the first 24 hours.

3. What can I serve alongside the eggplant salad?
Eggplant salad pairs perfectly with toasted bread, flatbreads, or as a filling in sandwiches. It can also be combined with a glass of white wine or a light beer.

Possible variations:
- You can add chopped bell peppers or olives for extra flavor.
- A delicious variation would be to replace some of the mayonnaise with Greek yogurt for a lighter salad.
- Add some chopped nuts for a crunchy texture and a unique taste.

In conclusion, this eggplant salad with mayonnaise recipe is not only simple but also versatile. It is a dish that invites experimentation, and each variation can bring a personal touch. So, embrace this classic recipe and enjoy every bite!