Eggplant salad with mayonnaise

Eggplant salad with mayonnaise - a classic and beloved delicacy, perfect for appetizers, festive meals, or simply to be enjoyed on a slice of fresh bread. This recipe brings together the intense flavors of roasted eggplants and the creaminess of mayonnaise, offering a combination of textures and tastes that delights any palate. Get ready to surprise your family and friends with this delicious salad!

Preparation time: 15 minutes
Cooling time: 20 minutes
Number of servings: 4-6

Ingredients
- 2 large eggplants, roasted and drained
- 1 boiled egg
- 1 raw egg
- 2 teaspoons of mustard (preferably Dijon mustard for a more intense flavor)
- 2 teaspoons of freshly squeezed lemon juice
- 400 ml oil (sunflower or olive oil, depending on your preference)
- Salt to taste
- 1 small onion, finely chopped

Preparation of eggplant salad with mayonnaise

1. Preparing the eggplants
Start by roasting the eggplants. You can choose to grill them or use the oven. If grilling, place the whole eggplants on the grill, turning them occasionally until the skin is charred and the flesh becomes soft. If using the oven, preheat it to 200°C and place the eggplants on a baking tray, roasting them for about 30-40 minutes. Once cooled, remove the skin and allow them to drain to eliminate excess water.

2. Preparing the mayonnaise
In a bowl, add the boiled egg, raw egg, mustard, lemon juice, and a pinch of salt. Use a whisk or an immersion blender to mix the ingredients until they become homogeneous. Then, gradually add the oil, a little at a time, while continuing to mix. It is essential to add the oil in a thin stream while constantly mixing to achieve a creamy and airy mayonnaise. If the mayonnaise turns out too thick, you can add a tablespoon of cold water to thin it out.

3. Mixing the ingredients
After you have achieved the perfect mayonnaise, add the drained eggplants to the bowl with the mayonnaise. Use a spatula to gently mix them, being careful not to crush the eggplants too much to maintain a pleasant texture. Then, add the finely chopped onion and mix again.

4. Cooling the salad
Cover the bowl with plastic wrap and let the salad chill for 15-20 minutes. This resting time will allow the flavors to blend and intensify, resulting in an eggplant salad with a richer taste.

5. Serving
After the salad has chilled, it is ready to serve! You can place it on a decorative plate and serve it with fresh bread, crackers, or fresh vegetables.

Useful tips and tricks
- Choose quality eggplants: Make sure the eggplants are firm and blemish-free. Smaller eggplants are usually less bitter and more flavorful.
- Roasting the eggplants: If you don't have time to roast the eggplants, you can use canned eggplants, but the taste will be different.
- Healthier mayonnaise: You can replace part of the oil with Greek yogurt to make a lighter and healthier mayonnaise.
- Variations: You can add olives, roasted red peppers, or even garlic to give your salad a unique twist.

Nutritional information
Eggplant salad with mayonnaise is a good source of healthy fats, vitamins, and minerals. Eggplants are rich in antioxidants, and mayonnaise provides protein due to the eggs. A serving of eggplant salad with mayonnaise (approximately 150g) contains about 300-350 calories, depending on the amount of oil used.

Frequently asked questions
- Can I use frozen eggplants? It is recommended to use fresh eggplants, but if you have frozen ones, make sure to let them thaw completely and drain well before use.
- What drinks pair well with eggplant salad? Eggplant salad pairs perfectly with a glass of white wine or fresh lemonade, but also with iced tea.
- How can I store eggplant salad? Eggplant salad can be stored in the refrigerator in an airtight container for 2-3 days.

A personal note
This eggplant salad with mayonnaise reminds me of the moments spent in the kitchen with my grandmother. She always told me about the secrets of making the perfect mayonnaise, and I was thrilled to help her. Every bite of this salad takes me back to those warm and loving moments, and now I can share this recipe with you. I hope you enjoy it as much as I do! Bon appétit!