Eggplant salad with mayonnaise

Eggplant salad with mayonnaise - a classic delight

Who doesn't know eggplant salad with mayonnaise? This simple and delicious recipe is a true favorite at any table, whether it's a family gathering, a party with friends, or a picnic outdoors. Eggplant salad is not only tasty but also versatile, as it can be served both as an appetizer and as a side dish. Moreover, it is a recipe that combines simple ingredients with traditional cooking techniques, bringing a touch of nostalgia in every bite.

Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Number of servings: 4-6

Ingredients:
- 3 large eggplants (approximately 800 g)
- 1 medium onion
- 1/4 cup sunflower oil or olive oil, depending on preference
- Salt, to taste
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- Tomatoes for decoration (optional)

Step-by-step preparation:

1. Preparing the eggplants: Start by washing the eggplants well under cold running water. Remove the stems and place them on a baking tray. Preheat the oven to 200 degrees Celsius. Bake the eggplants for 30-40 minutes until the skin turns black and the flesh is soft. It is essential to turn them occasionally for even cooking.

2. Cooling and peeling the eggplants: Once the eggplants are baked, remove them from the oven and let them cool. Keep them in a bowl covered with a damp towel to facilitate peeling. After they have cooled, remove the black skin and cut the flesh into smaller pieces.

3. Chopping the ingredients: Use a knife or a food processor to chop the eggplant flesh. Aim for a fine consistency, but not overly homogenized. It's important that the texture remains slightly grainy to feel the flavor of the eggplants.

4. Mixing the ingredients: In a large bowl, add the chopped eggplants, finely chopped onion (you can use white, red, or green onion, depending on preference), and oil. Mix well to combine the ingredients.

5. Adding mayonnaise and sour cream: Add the mayonnaise and sour cream to the eggplant mixture. These will add creaminess and delicious flavor. Mix everything well until all ingredients are evenly incorporated.

6. Adjusting salt: Here comes the key part – taste the salad and add salt to your liking. It's important to find the perfect balance to highlight the flavors of the eggplants and onions.

7. Serving: Transfer the eggplant salad to a serving platter and decorate with sliced tomatoes or olives if desired. You can also add some parsley leaves for a fresher look.

Practical tips:
- Choosing eggplants: Opt for large, firm, and blemish-free eggplants. Smaller eggplants are usually less bitter.
- Grilling: If you prefer a smokier flavor, you can grill the eggplants instead of baking them. This will add an extra layer of flavor.
- Variations: You can experiment by adding spices like paprika, garlic, or even dill to change the flavor profile of the salad.

Nutritional benefits:
Eggplants are rich in antioxidants, vitamins B and K, and contain fiber, making them beneficial for digestion and heart health. Additionally, mayonnaise and sour cream add healthy fats, but it's best to consume them in moderation.

Frequently asked questions:
1. Can I add other vegetables? Yes, you can add bell peppers or grated carrots for a different texture and taste.
2. How can I make mayonnaise at home? You can prepare mayonnaise from egg yolks, oil, mustard, and lemon juice. It's a healthy and tasty option.
3. What can I serve eggplant salad with? This salad pairs excellently with fresh bread, pita, or as a side dish for grilled meats.

In conclusion, eggplant salad with mayonnaise is a simple and delicious recipe, perfect for any occasion. Whether you serve it as an appetizer or as a side dish, it will surely bring smiles to the faces of your loved ones. Enjoy your meal and many pleasant moments in the kitchen!