Eggplant salad

Eggplant salad with homemade mayonnaise: a classic delight

Preparation time: 20 minutes
Cooking time: 0 minutes
Total time: 20 minutes
Servings: 4-6

Welcome to the delicious world of salads! Today I will reveal the recipe for eggplant salad, a dish that brings together tradition and refined taste. This salad is not only a perfect choice for parties but can also be served as a savory appetizer for any meal. With a rich history and enticing flavors, eggplant salad is a symbol of hospitality and good taste.

The ingredients needed for this recipe are simple, but each plays an essential role in creating a perfect flavor. Let's see what we need:

Ingredients:
- 1 bag of eggplants (approximately 400-500 g)
- 1 raw egg
- 2 hard-boiled eggs
- 200 ml oil (preferably sunflower or olive oil)
- 1 teaspoon mustard
- a splash of vinegar (preferably wine vinegar)
- 1 onion (preferably white or red, depending on preferences)
- salt to taste

Ingredient tips:
- Eggplants: If you have access to fresh eggplants, you can grill or bake them until soft. Freezing is an excellent method, but be sure to take them out of the freezer a little while before preparation to let the liquid drain.
- Oil: The quality of the oil directly affects the final taste of the salad. Choose a good quality oil to achieve a creamy and flavorful mayonnaise.
- Egg: The raw egg is essential for creating a mayonnaise with the perfect texture. Make sure to use fresh eggs to avoid health risks.

Preparation:
1. Start by taking a bag of eggplants out of the freezer. Let them drain well to avoid excess water that could dilute the salad.
2. In a bowl, add one raw yolk and the two hard-boiled yolks. Use a hand mixer or a whisk to combine them, making sure to achieve a smooth paste.
3. While mixing, gradually add the oil, little by little, until the mixture doubles in volume and becomes lighter in color. This is the secret to a successful mayonnaise!
4. Once the mayonnaise is ready, add the drained eggplants. Gently mix to combine the ingredients, but be careful not to crush the eggplants too much, aiming for a more rustic texture.
5. Season with salt and add a splash of vinegar. This will add a note of acidity that balances the rich taste of the eggplant and mayonnaise.
6. Finally, finely chop the onion and add it to the salad. Here you can adjust the amount according to personal preferences. The onion adds crunch and a slightly spicy flavor, but if you are not a fan, you can omit it.

Serving:
Eggplant salad is delicious served on toasted bread slices or as a side dish with grilled meat. You can garnish it with a few slices of tomatoes or olives for an attractive appearance.

Customized version:
For an interesting twist, try adding some chopped olives or crushed nuts for an extra texture. You can also experiment with spices like paprika or garlic to add an extra flavor.

Frequently asked questions:
1. Can I use fresh eggplants instead of frozen ones? Yes, fresh eggplants are excellent. Make sure to roast them until soft before using.
2. How can I store eggplant salad? Keep it in an airtight container in the fridge and consume it within 2-3 days.
3. Is it possible to add other ingredients? Absolutely! You can add roasted peppers or even avocado to diversify the recipe.

Nutritional benefits:
This salad is rich in nutrients, with eggplants being an excellent source of fiber and antioxidants. The eggs provide quality protein and healthy fats, while the oil contributes to the intake of essential fatty acids. In total, a serving of eggplant salad offers about 250 calories, depending on the amount of oil used.

Ideal combinations:
Eggplant salad pairs perfectly with a refreshing drink like a dry white wine or freshly made lemonade. It is also delicious alongside other traditional dishes, such as stuffed cabbage rolls or grilled foods.

In conclusion, eggplant salad is a simple and tasty dish that brings a touch of nostalgia and comfort in every bite. Experiment with the ingredients and feel free to customize the recipe to your taste! Enjoy!