Eggplant salad with mayonnaise

Eggplant salad with mayonnaise

Are you dreaming of an eggplant salad with mayonnaise that brings a touch of nostalgia and comfort in every bite? This simple yet delicious recipe will take you to the realms of traditional cuisine, where roasted eggplants reveal their rich and creamy flavors. Eggplant salad is a versatile dish, perfect for any occasion, from a family meal to a picnic with friends. Let's embark on this culinary adventure!

Total time: 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Number of servings: 6

Ingredients:
- 4 medium eggplants
- 1 large onion
- 3 egg yolks (two boiled and one raw)
- approx. 200 ml of oil
- 2 teaspoons of mustard
- salt, to taste
- a pinch of pepper
- optional: chopped parsley leaves for garnish

A bit of history
Eggplant salad with mayonnaise is a classic dish that has its roots in the culinary traditions of many cultures. It has become a favorite on festive tables due to its delicious combination of textures and rich flavor, often served as an appetizer or side dish. Eggplants, rich in antioxidants and fiber, offer not only flavor but also significant nutritional benefits. Additionally, mayonnaise adds a note of creaminess, turning this salad into a true delight.

Step-by-step preparation

1. Preparing the eggplants:
Start by preheating the oven to 200 degrees Celsius. Place the eggplants on a baking tray after washing them well. Bake for about 30-40 minutes until the skin turns black and the flesh is soft. It is important to turn them occasionally for even baking.

2. Draining the eggplants:
After baking, remove the eggplants from the oven and let them cool slightly. Then, peel off the skin (you can use a fork to help with this process) and place the flesh in a bowl. Let the eggplants drain for about 15 minutes to remove excess water, which will help achieve a more concentrated salad.

3. Chopping the eggplants:
Once drained, chop the eggplants finely with a knife. The texture depends on your preferences: you can choose a finer salad or one with larger pieces for a more pronounced flavor.

4. Preparing the onion:
Meanwhile, peel the onion and grate it finely. Then, place it in a colander and rinse it under cold water to reduce its intensity. This will make the salad more pleasant. After draining, add the onion to the chopped eggplants.

5. Preparing the mayonnaise:
In a separate bowl, add the boiled egg yolks and the raw one. Using a whisk, mix them well. Add the mustard and gradually the oil, continuously whisking until you achieve a creamy mayonnaise. If you have an immersion blender, this process will be even easier.

6. Mixing the ingredients:
In the bowl with eggplants and onion, add the prepared mayonnaise. Mix everything carefully so that the ingredients combine perfectly. Season with salt and pepper to taste. Taste and adjust the seasoning, as each ingredient brings a unique note.

7. Serving:
Transfer the eggplant salad to a serving platter. If desired, garnish with chopped parsley leaves for a fresh look and a touch of color. The salad is served cold but can be left in the fridge for a few hours to allow the flavors to meld.

Useful tips:
- You can also add some chopped green or black olives for a more intense flavor.
- If you want a healthier version, you can replace the mayonnaise with Greek yogurt, resulting in a lighter salad with lower calories.
- Serve the salad on toasted bread slices or with salty crackers for a perfect appetizer.

Frequently asked questions:
1. Can I use frozen eggplants?
In general, it is better to use fresh eggplants to achieve the best texture and flavor. However, if you have frozen eggplants, make sure to thaw them well before baking.

2. How can I avoid the bitterness of eggplants?
An effective method is to slice the eggplants and sprinkle them with salt, letting them sit for 30 minutes. This process will extract moisture and bitterness.

3. How can I store the eggplant salad?
Eggplant salad keeps well in the fridge, in an airtight container, for 2-3 days. It is recommended to consume it as soon as possible to enjoy the freshness of the ingredients.

Nutrition:
This eggplant salad with mayonnaise is a good source of fiber and vitamins. Eggplants contribute to improving digestion, and mayonnaise, although high in calories, adds a note of creaminess and richness of flavor. Each serving of salad (approximately 150g) contains around 250-300 calories, depending on the amount of mayonnaise used.

Combining with other dishes:
This eggplant salad pairs perfectly with fresh bread, pita, or even as a side dish alongside grilled meat dishes. It can be enjoyed with a glass of white wine or a refreshing lemonade to complete the culinary experience.

In conclusion, eggplant salad with mayonnaise is a simple and delicious recipe that deserves to be tried in every season. Bringing together simple yet flavorful ingredients, this salad will surely become a favorite at your tables. I invite you to try it and discover the magic of cooking at home! Enjoy your meal!