Eggplant salad with celery mayonnaise
A recipe that blends tradition with a touch of innovation, eggplant salad with celery mayonnaise is an ideal choice for festive meals or for a light and delicious dinner. This recipe is not only easy to make, but it also offers an explosion of flavors and textures that will delight your taste buds.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 6-8 servings
Necessary ingredients:
- 1 kg eggplant
- 1 medium onion
- 1 medium celery root
- 250 ml oil (preferably sunflower oil or olive oil)
- 1 teaspoon honey mustard
- 5 garlic cloves
- Salt, to taste
- Slices of tomatoes for garnish
- Optional: fresh parsley for decoration
Brief history: Eggplant salad is a classic dish, beloved in many cultures, often served as an appetizer or side dish. The combination with celery mayonnaise adds a fresh and innovative touch, transforming this recipe into a modern delight that will impress everyone.
Step by step:
1. Roasting the eggplant: Start by roasting the eggplants. I recommend placing them on a grill or in the oven at 200°C for 30 minutes, turning them occasionally until the skin becomes black and the inside becomes soft. This roasting technique gives the eggplants a rich flavor and a savory taste.
2. Cooling the eggplant: Once roasted, sprinkle salt over the eggplants and let them cool for a few minutes. The salt will help draw out the water from the eggplants, thus improving the final texture of the salad.
3. Cleaning the eggplant: After they have cooled, clean the eggplants under a stream of cold water to remove the skin and bitter seeds. This method helps achieve a finer taste.
4. Draining the eggplant: Place the cleaned eggplants in a sieve to drain excess water. This step is essential to avoid a watery salad.
5. Preparing the celery mayonnaise: Clean the celery, wash it well, and cut it into small cubes. Boil them in salted water for about 10-15 minutes until they become soft. Once boiled, drain them well and let them cool.
6. Blending the celery: Once cooled, mash the celery using a blender or a fork until you obtain a fine paste. Add the mustard, the cleaned and pressed garlic, salt to taste, and mix well.
7. Emulsifying the mayonnaise: While blending, gradually add the oil, continuing to mix until you achieve a creamy and homogeneous consistency.
8. Assembling the salad: Chop the onion into small scales, then place the drained eggplants over it. Use an eggplant chopper to finely chop them. Add the prepared celery mayonnaise and gently mix everything until the ingredients are well combined. Adjust the salt to taste.
9. Serving: Serve the eggplant salad with celery mayonnaise alongside fresh tomato slices. A garnish of fresh parsley on top will add a splash of color and flavor.
Practical tips:
- Eggplants: Choose smaller eggplants, as they are less bitter and have a finer texture.
- Celery: If you prefer a stronger flavor, you can also add celery leaves to the mayonnaise.
- Garlic: If you like the garlic flavor, you can add more than 5 cloves.
- Vegan option: You can replace the mayonnaise with a vegan version, using mashed avocado or well-drained tofu.
Frequently asked questions:
1. Can I use canned eggplants?: It is recommended to use fresh eggplants for a better texture and a more intense flavor.
2. What other ingredients can I add?: You can experiment with olives, bell peppers, or even nuts to add a crunchy note.
3. How do I store the salad?: The eggplant salad can be stored in the refrigerator in airtight containers for 2-3 days.
Delicious combinations: This eggplant salad with celery mayonnaise pairs perfectly with toasted bread or savory crackers, but you can also serve it alongside a cold beer or a dry white wine for a complete culinary experience.
In conclusion, eggplant salad with celery mayonnaise is a versatile and tasty recipe that brings a touch of innovation to your meals. Whether served as an appetizer or a main dish, it will surely impress everyone. So put on your apron and let’s cook!
A recipe that blends tradition with a touch of innovation, eggplant salad with celery mayonnaise is an ideal choice for festive meals or for a light and delicious dinner. This recipe is not only easy to make, but it also offers an explosion of flavors and textures that will delight your taste buds.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 6-8 servings
Necessary ingredients:
- 1 kg eggplant
- 1 medium onion
- 1 medium celery root
- 250 ml oil (preferably sunflower oil or olive oil)
- 1 teaspoon honey mustard
- 5 garlic cloves
- Salt, to taste
- Slices of tomatoes for garnish
- Optional: fresh parsley for decoration
Brief history: Eggplant salad is a classic dish, beloved in many cultures, often served as an appetizer or side dish. The combination with celery mayonnaise adds a fresh and innovative touch, transforming this recipe into a modern delight that will impress everyone.
Step by step:
1. Roasting the eggplant: Start by roasting the eggplants. I recommend placing them on a grill or in the oven at 200°C for 30 minutes, turning them occasionally until the skin becomes black and the inside becomes soft. This roasting technique gives the eggplants a rich flavor and a savory taste.
2. Cooling the eggplant: Once roasted, sprinkle salt over the eggplants and let them cool for a few minutes. The salt will help draw out the water from the eggplants, thus improving the final texture of the salad.
3. Cleaning the eggplant: After they have cooled, clean the eggplants under a stream of cold water to remove the skin and bitter seeds. This method helps achieve a finer taste.
4. Draining the eggplant: Place the cleaned eggplants in a sieve to drain excess water. This step is essential to avoid a watery salad.
5. Preparing the celery mayonnaise: Clean the celery, wash it well, and cut it into small cubes. Boil them in salted water for about 10-15 minutes until they become soft. Once boiled, drain them well and let them cool.
6. Blending the celery: Once cooled, mash the celery using a blender or a fork until you obtain a fine paste. Add the mustard, the cleaned and pressed garlic, salt to taste, and mix well.
7. Emulsifying the mayonnaise: While blending, gradually add the oil, continuing to mix until you achieve a creamy and homogeneous consistency.
8. Assembling the salad: Chop the onion into small scales, then place the drained eggplants over it. Use an eggplant chopper to finely chop them. Add the prepared celery mayonnaise and gently mix everything until the ingredients are well combined. Adjust the salt to taste.
9. Serving: Serve the eggplant salad with celery mayonnaise alongside fresh tomato slices. A garnish of fresh parsley on top will add a splash of color and flavor.
Practical tips:
- Eggplants: Choose smaller eggplants, as they are less bitter and have a finer texture.
- Celery: If you prefer a stronger flavor, you can also add celery leaves to the mayonnaise.
- Garlic: If you like the garlic flavor, you can add more than 5 cloves.
- Vegan option: You can replace the mayonnaise with a vegan version, using mashed avocado or well-drained tofu.
Frequently asked questions:
1. Can I use canned eggplants?: It is recommended to use fresh eggplants for a better texture and a more intense flavor.
2. What other ingredients can I add?: You can experiment with olives, bell peppers, or even nuts to add a crunchy note.
3. How do I store the salad?: The eggplant salad can be stored in the refrigerator in airtight containers for 2-3 days.
Delicious combinations: This eggplant salad with celery mayonnaise pairs perfectly with toasted bread or savory crackers, but you can also serve it alongside a cold beer or a dry white wine for a complete culinary experience.
In conclusion, eggplant salad with celery mayonnaise is a versatile and tasty recipe that brings a touch of innovation to your meals. Whether served as an appetizer or a main dish, it will surely impress everyone. So put on your apron and let’s cook!
Ingredients
1 kg Eggplant 1 medium onion 1 medium celery root 250 ml oil 1 teaspoon honey mustard 5 cloves garlic salt slices of tomatoes