Eggplant salad with mayonnaise

Eggplant salad with mayonnaise - a classic and comforting delight

Preparation time: 20 minutes
Cooling time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 4-6

When it comes to dishes that remind us of family moments, eggplant salad with mayonnaise easily finds its place on our table. This simple yet extremely tasty recipe is perfect for picnics, festive meals, or simply as a delicious snack. The eggplants, with their velvety texture, combine perfectly with the creamy mayonnaise, while the addition of red and green onions provides a refreshing touch.

The history of this dish is fascinating, as eggplant salad is a recipe that has been adapted and reinterpreted over time, with deep roots in the culinary traditions of various cultures. Each family has its own version, thus contributing to this classic dish.

Ingredients:

- 4 medium eggplants (preferably from the freezer for better texture)
- 1 medium red onion, finely chopped
- 1 green onion (optional, but recommended for a fresher taste)
- 1 boiled egg (for mayonnaise)
- 1 yolk
- 10 tablespoons of oil (preferably sunflower or olive oil)
- 1 teaspoon of mustard
- Salt and pepper to taste

Preparing the eggplant:

1. Roasting the eggplant: Start by roasting the eggplants until they become soft and the skin turns black. You can use a grill, an oven, or even a gas stove with direct flame. Make sure to turn them occasionally for even cooking. This step can take between 30-40 minutes.

2. Cooling the eggplant: After the eggplants are roasted, let them cool slightly, then peel off the skin. You can use a knife or simply peel the skin off with your hands. Place the eggplant pulp in a large bowl.

3. Mashing the eggplant: Use a fork or a blender to mash the eggplants. The ideal texture is slightly grainy, not too fine. This will give the salad a pleasant consistency.

Preparing the mayonnaise:

1. Boiling the eggs: Boil one egg for 10 minutes until hard, and the yolk is well cooked. Let it cool, then peel it.

2. Mixing the ingredients: In a bowl, add the boiled egg, yolk, mustard, salt, and pepper. Use a hand mixer or a blender to combine the ingredients, gradually adding the oil. Blend until you achieve a creamy mayonnaise. If you prefer a lighter mayonnaise, you can replace part of the oil with cold water.

3. Combining the ingredients: Add the prepared mayonnaise over the mashed eggplants. Add the red onion and, if using, the green onion. Mix well to combine all the flavors. Adjust the taste with salt and pepper if necessary.

Chilling the salad:

After mixing all the ingredients, cover the bowl with plastic wrap and let the salad chill for 2 hours. This step is essential as it allows the flavors to meld, and the eggplants become tastier.

Serving the salad:

Eggplant salad with mayonnaise is delicious served on toasted bread or as an appetizer. You can garnish it with slices of tomatoes, olives, or parsley leaves for an attractive presentation. Another idea is to serve it with salty crackers or fresh vegetables like carrots or bell peppers.

Suggestions and variations:

- Adding garlic: If you are a fan of garlic flavor, you can add a crushed clove of garlic to the salad.
- Vegetable variation: Instead of onion, you can try bell peppers or olives for a different taste.
- Smoked eggplants: An interesting variation is to use smoked eggplants for a more pronounced flavor.

Frequently asked questions:

1. Can I use frozen eggplants? Yes, frozen eggplants are very suitable as they retain their flavor and texture.
2. How do I store eggplant salad? You can store the salad in the refrigerator in airtight containers for 2-3 days.
3. Is it possible to make mayonnaise without eggs? Yes, you can use various vegan alternatives for mayonnaise, such as avocado or soy-based sauces.

Nutritional benefits:

Eggplant salad is a healthy choice, rich in fiber, antioxidants, and vitamins. Eggplants are excellent for heart health, helping to lower cholesterol and maintain a healthy cardiovascular system. Additionally, homemade mayonnaise gives you control over the ingredients, avoiding preservatives found in commercial products.

Calories:

A serving of eggplant salad with mayonnaise contains approximately 250-300 calories, depending on the amount of mayonnaise used. This can vary based on the added ingredients, so you can adjust the quantities according to your preferences.

In conclusion, eggplant salad with mayonnaise is more than just a simple recipe - it is a journey through the world of flavors and culinary traditions. Whether you prepare it for a special occasion or simply to indulge yourself, this classic recipe will not disappoint. Enjoy!