Eggplant salad with mayonnaise

Eggplant salad with mayonnaise: a classic delight, full of flavors and textures, that reminds us of family meals and moments of conviviality around the table. This simple and quick eggplant salad recipe is an excellent choice for an appetizer, a side dish, or even a light main course. Whether you serve it alongside a slice of toasted bread, combine it with fresh vegetables, or enjoy it on its own, its unmistakable taste will delight any palate.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients:
- 400 g eggplants (2-3 medium eggplants)
- 2 egg yolks
- 1 tablespoon sweet mustard
- Juice from half a lemon
- 1 tablespoon boiled water
- Oil (approximately 200 ml, depending on the desired consistency)
- 2 medium onions (optional, for extra flavor)
- Salt to taste

The Story of Eggplant Salad
Eggplant salad is a traditional dish enjoyed in various forms over time. Its origins are lost in the mists of history, being a dish appreciated in many cultures. Eggplants, a versatile ingredient, have been cultivated for thousands of years and are often associated with healthy diets due to their rich antioxidant content. This simple eggplant salad recipe with mayonnaise is a perfect example of how humble ingredients can create a sophisticated and flavorful dish.

Preparing the Mayonnaise
1. Boiling the eggs: Start by boiling an egg in boiling water for 10-12 minutes until it becomes hard. This step is essential to achieve a less fatty mayonnaise with a creamy texture.

2. Mixing the ingredients: After the egg has cooled, remove the boiled yolk and place it in a bowl. Add the raw yolk, the tablespoon of sweet mustard, and mix well with a mixer or whisk until you obtain a smooth paste.

3. Adding the oil: Start adding the oil gradually, a little at a time, continuing to mix. It is important not to add the oil too quickly to allow for proper emulsification. You will notice how the mayonnaise begins to thicken.

4. Seasoning: When the mayonnaise has become denser, squeeze the juice from half a lemon and add it to the mixture. This will not only add a fresh note but will also help stabilize the mayonnaise. Add the tablespoon of boiled water, which will help achieve a finer texture.

5. Finalizing the mayonnaise: Continue to add oil and mix until you achieve the desired consistency. Taste and add salt to preference.

Preparing the Eggplants
1. Roasting the eggplants: Preheat the oven to 200°C. Wash the eggplants well and cut them lengthwise, then place them on a baking tray lined with parchment paper. Roast them for about 30 minutes or until they are soft and the skin is slightly burned.

2. Cleaning: After they have cooled, remove the skin and place the pulp in a bowl. You can use a blender to mash the eggplants, achieving a fine texture, or you can leave some larger pieces for a rustic look.

Assembling the Salad
1. Mixing the ingredients: Add the prepared mayonnaise over the mashed eggplants and mix well. Add the finely chopped onion (if desired) and a bit of salt, adjusting the flavors to taste.

2. Serving: Transfer the eggplant salad to a serving bowl and garnish with fresh parsley or dill leaves. You can serve it both cold and at room temperature.

Serving Suggestions
Eggplant salad with mayonnaise pairs perfectly with toasted bread or pita, but you can also use it as a filling for sandwiches. Additionally, drizzle a bit of olive oil on top before serving for an extra flavor boost.

Tips and Variations
- Vinaigrette: If you prefer a lighter version, you can replace the mayonnaise with a simple vinaigrette made of olive oil, vinegar, and mustard.
- Spices: You can experiment with flavors by adding crushed garlic, roasted red pepper, or chopped black olives for a twist on the eggplant salad.
- Eggplants: Instead of roasting them, you can also grill them for a smoky flavor.

Nutritional Benefits
Eggplants are rich in antioxidants and fiber, contributing to digestive health and weight maintenance. Additionally, eggs are an excellent source of protein, and lemon juice provides a boost of vitamin C, beneficial for immunity.

Frequently Asked Questions
- Why does the mayonnaise curdle? If your mayonnaise curdles, try adding a tablespoon of warm water and mixing again. The oil must be added gradually to ensure successful emulsification.
- Can I use frozen eggplants? While it is recommended to use fresh eggplants, you can also use frozen ones, but make sure to fully thaw and drain them well before using.

Now that you have all the necessary details, all that's left is to get cooking! Enjoy this eggplant salad with mayonnaise, a quick and delicious recipe that will bring smiles to the faces of your loved ones. Bon appétit!