Eggplant Salad

Eggplant salad with a splash of lemon

If you're looking for a dish that combines simplicity with flavor, eggplant salad is the perfect choice! This recipe is not only easy to make, but it also brings a touch of nostalgia, being a classic dish on festive tables or at picnics. Besides its delicious taste, eggplant salad is also a nutritious option, rich in fiber, vitamins, and antioxidants.

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Servings: 4

Ingredients:
- 2 medium eggplants
- 1 large onion
- 1-2 egg yolks (1 if large, 2 if smaller)
- Oil (about 100 ml, but you can adjust to taste)
- Salt, to taste
- A slice of lemon

Preparation steps:

1. Preparing the eggplants:
Start by washing the eggplants well, then use a fork to prick them in a few places. This step is essential to prevent the eggplants from exploding during baking. Place the eggplants on the stovetop over medium heat and let them roast. It’s important to turn them on all sides so they cook evenly. You’ll know they’re done when the skin turns black and the flesh becomes soft.

2. Cleaning the eggplants:
Once the eggplants are roasted, let them cool slightly, then peel off the skin. Cut off the stem and place them on a cutting board. To remove excess water and avoid a watery salad, place the eggplants in a cheesecloth and squeeze them well. This step is crucial for achieving a fine and delicious paste.

3. Preparing the eggplant paste:
Use a food processor or blender to turn the eggplants into a smooth paste. If you don't have an electric appliance, you can do this with a fork, but it will take more time.

4. Adding the ingredients:
Place the eggplant paste in a large bowl. Add a pinch of salt and squeeze in some lemon juice – this will not only give a fresh taste but also prevent the eggplants from oxidizing. Gradually incorporate the egg yolks and oil, mixing continuously until you achieve a creamy texture. The amount of oil can be adjusted according to your personal preferences – more oil will make the salad richer and softer.

5. Adding the onion:
Chop the onion finely and add it to the eggplant mixture. This will bring an extra flavor and crunch. Make sure to adjust the salt to taste, considering that the onion may add a touch of acidity.

6. Serving:
The eggplant salad can be served with roasted peppers or a fresh tomato salad. A slice of toasted bread or pita will also be an excellent accompaniment. Another suggestion is to add some green or black olives for a Mediterranean touch.

Practical tips:
- For a more intense flavor and aroma, you can also add a few finely chopped garlic cloves when incorporating the onion.
- If you want a lower-calorie eggplant salad, you can replace some of the oil with Greek yogurt.
- Instead of lemon, you can try a splash of balsamic vinegar for a different note.
- The eggplant salad can be kept in the refrigerator for up to 3 days, but the taste is best in the first 24 hours after preparation.

Nutritional benefits:
Eggplants are rich in fiber, making them excellent for digestion. They also contain antioxidants that help combat free radicals in the body, contributing to a strong immune system. The egg yolk adds valuable proteins and healthy fats, while the onion has anti-inflammatory and antioxidant properties.

Frequently asked questions:
- Can I use frozen eggplants? Yes, but make sure to thaw and drain them well before use.
- Is the eggplant salad suitable for vegans? No, but you can adapt the recipe using an egg substitute or omit the yolk completely.
- What other recipes can I try with eggplants? You can experiment with grilled eggplants, stuffed eggplants, or eggplant stew.

This eggplant salad is not just a recipe, but a culinary experience that will take you down paths of memories and traditions. Whether you serve it on a special occasion or simply during a family dinner, its flavors will delight your taste buds. So, gather your ingredients and enjoy cooking!