Eggplant salad

Eggplant salad with mayonnaise – a classic, delicious, and flavorful recipe

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

When it comes to traditional recipes, eggplant salad certainly holds a special place in the hearts of many. This delicacy has been enjoyed for generations, symbolizing hospitality and the joy of sharing meals with loved ones. Although the ingredients are simple, the preparation process brings a depth of flavors that transforms an ordinary salad into a sophisticated appetizer. Whether served on a slice of toasted bread, alongside fresh vegetables, or as part of a charcuterie board, eggplant salad is always an inspired choice.

The ingredients needed for this recipe are as follows:
- 2 large eggplants
- 1 medium onion
- 1 egg (for mayonnaise)
- 1 tablespoon of mustard
- Oil (approximately 200 ml)
- Salt, to taste

Step by step, here’s how to achieve a perfect eggplant salad:

1. Preparing the eggplants: Start by preheating the oven to 200 degrees Celsius. If you prefer a smokier flavor, you can choose to grill them. Place the whole eggplants on a baking tray, and you can prick them in several places with a fork to prevent them from bursting during baking. Bake the eggplants for about 30 minutes, until the skin turns black and the flesh is soft.

2. Cooling and peeling the eggplants: Once the eggplants are baked, remove them from the oven and let them cool for a few minutes. Then, using a knife, peel off the skin. It’s important to use a gentle technique so that you don’t damage the soft and delicious flesh of the eggplant. You can use a spoon to scoop the flesh from the skin, ensuring you achieve a smooth texture.

3. Preparing the mayonnaise: In a bowl, add the whole egg, mustard, and gradually the oil. Use a mixer or a whisk to combine the ingredients. Add the oil in a thin stream, continuing to mix constantly until you achieve a creamy mayonnaise. You can adjust the amount of oil depending on the desired consistency.

4. Mixing the ingredients: In a large bowl, finely chop the baked eggplants and add the finely chopped onion. It’s important that the onion is chopped evenly to combine well with the eggplants. Add the prepared mayonnaise and mix well to integrate all the ingredients. Taste and adjust with salt, as preferred.

5. Serving: The eggplant salad is delicious served cold. You can place it on a platter and garnish with a few slices of tomatoes or olives for a pleasing appearance. Serve alongside toasted bread or fresh vegetables, so that each bite is an explosion of flavors.

Helpful tips:
- If you want to add a touch of originality, you can incorporate some olives or finely chopped roasted peppers into the salad.
- If you prefer a lighter salad, you can replace some of the mayonnaise with Greek yogurt.
- Another delicious variation is to add spices like freshly ground black pepper or sweet paprika for a more intense flavor.

Frequently asked questions:
- Can I use frozen eggplants? It is not recommended, as the texture will be affected. Fresh eggplants provide the best results.
- How can I store the eggplant salad? You can store the eggplant salad in the fridge in an airtight container for 2-3 days. The flavor will intensify as it rests.

Nutritional values (per serving, approximately):
- Calories: 150 kcal
- Fat: 12 g
- Carbohydrates: 8 g
- Protein: 2 g

Eggplant salad is not only a delicious dish but also a nutritious option, full of antioxidants and vitamins. Try serving it alongside a refreshing drink, such as a tomato cocktail or a glass of white wine, to perfectly complement the culinary experience. Each bite will take you back in time, to joyful meals and stories shared with loved ones. Enjoy your meal!