Eggplant salad with a little mayonnaise

Eggplant salad with a bit of mayonnaise - A classic delicacy

Who doesn't love a well-made eggplant salad? This simple and quick recipe for eggplant salad with a bit of mayonnaise is perfect for any occasion, from family meals to parties with friends. I will share with you the secret to achieving a delicious eggplant salad, with the perfect texture and intense flavor, without losing the essence of this wonderful ingredient.

Total preparation time: 30 minutes
Number of servings: 4-6

Ingredients

- 3 frozen eggplants (medium-sized, suitable)
- 1 egg yolk (fresh, preferably from free-range hens)
- 1 teaspoon of mustard (choose a quality mustard for better taste)
- Sunflower oil (approximately 200 ml, but use as needed)
- 1 small onion (chopped, ideally sweet)
- Salt and pepper, to taste
- Optional: 2-3 cloves of garlic (for an extra hint of flavor)

Nutritional benefits

Eggplants are rich in antioxidants, fiber, and vitamins. They aid digestion, are low in calories, and are excellent for maintaining cardiovascular health. Additionally, mayonnaise, while high in calories, adds a creamy flavor that makes the dish more satisfying.

Preparing the eggplants

1. Thawing the eggplants: Remove the eggplants from the freezer and let them thaw at room temperature. It is essential for them to be well-drained, but it is not necessary to drain them completely, as the remaining juice has an intense eggplant flavor.

2. Cutting the eggplants: Use a manual chopper to cut the eggplants. This step is crucial to maintain the rustic texture of the dish. Avoid using a mixer or blender, as they will turn the eggplants into a fluffy foam, which will not provide the same flavor.

Preparing the salad

3. Chopping the onion: Chop the onion as finely as possible and add it to the chopped eggplants. The onion adds a note of sweetness and crunch.

4. Making the mayonnaise: In a bowl, whisk the egg yolk with a teaspoon of mustard. Gradually add the oil while constantly mixing until you achieve a creamy mayonnaise. You can use a whisk or a handheld mixer to facilitate this process.

5. Final mixing: In a large bowl, combine the eggplants and onion with a spoonful of mayonnaise. Gradually add the remaining oil, mixing well. Taste and season with salt and pepper to preference. If you like garlic, now is the time to add a few crushed cloves for an extra flavor boost.

Serving

The eggplant salad can be served with fresh tomatoes and peppers, which add a note of freshness. You can also use pita or toasted bread to create delicious appetizers.

Variations

- Eggplant salad with garlic: If you prefer a stronger flavor, add garlic, just like your brother does. This is a popular and highly appreciated variation.
- Eggplant salad with sour cream: If you have leftover mayonnaise, you can stretch it with sour cream to achieve a creamier texture.
- Stuffed eggs: Use the leftover mayonnaise to make delicious stuffed eggs.

Frequently asked questions

1. Can I use fresh eggplants?
Absolutely! If you have fresh eggplants, you can roast or fry them before chopping.

2. How do I store the eggplant salad?
The eggplant salad can be stored in the fridge in an airtight container and consumed within 2-3 days.

3. How many calories are in a serving of eggplant salad?
A serving of eggplant salad contains approximately 150-200 calories, depending on the amount of oil and mayonnaise used.

4. What other recipes pair well with eggplant salad?
This salad pairs wonderfully with grilled meat dishes, skewers, and fresh salads. It is also a perfect accompaniment for a tapas-style meal.

Personal note

This eggplant salad recipe is one of my favorites and brings back beautiful memories spent with family and friends. Each bite feels like a splash of nostalgia from warm summer days. I encourage you to add your own touch, perhaps with some fresh herbs or a splash of balsamic vinegar for a surprising taste.

Enjoy your meal and remember, cooking is an art, and every recipe tells a story. So, enjoy every step of this delicious process!