Eggplant salad with mayonnaise

Eggplant salad with mayonnaise – a classic delight, perfect for any meal

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 6

Who hasn't enjoyed an eggplant salad with mayonnaise? This delicious dish, which has won the hearts of many over time, is perfect as an appetizer or a side dish. Eggplant salad with mayonnaise is not only a tasty choice but also a source of nutrients, based on eggplants, vegetables rich in antioxidants, vitamins, and minerals. Moreover, this dish can be customized according to individual preferences and is a simple recipe, ideal for both beginners and experienced cooks.

Eggplants have a long and fascinating history, being cultivated since ancient times. They have been appreciated for their unique texture and slightly bitter taste, which transforms into a delicacy when roasted. Combining them with mayonnaise, a creamy and rich sauce, is a natural choice that perfectly balances the bitterness of the eggplant. Here’s how you can prepare this delicious salad!

Ingredients:
- 1 kg of medium-sized eggplants
- 400 ml oil (for mayonnaise)
- 2 eggs (for mayonnaise)
- 4-5 onions (to taste)
- Salt and pepper, to taste
- A few sprigs of fresh parsley, for garnish

Preparing the mayonnaise:
1. Start by making the mayonnaise. In a tall bowl, add the two eggs and a pinch of salt. Use a hand mixer to beat them. Then, gradually incorporate the oil, pouring it in a thin stream while continuing to mix. You will notice that the mayonnaise starts to thicken and become creamy. If you want a less dense mayonnaise, you can adjust the amount of oil.
2. Once the mayonnaise is ready, set it aside.

Preparing the eggplant:
3. Preheat the oven to 200°C. Wash the eggplants and cut them in half lengthwise. Place them on a baking tray lined with parchment paper, cut side up. You can sprinkle a little salt on them to extract the bitterness, but this is optional.
4. Roast the eggplants for about 30 minutes, or until the flesh becomes soft and slightly caramelized. Once roasted, let them cool slightly, then remove the skin. You can use a spoon to scoop out the soft flesh.
5. Place the eggplant flesh in a large bowl and, using a wooden spatula or a mixer, mash it gently until it becomes a fine paste, but not too homogeneous – you want to keep some larger pieces for texture.

Assembling the salad:
6. Add the mayonnaise over the eggplant, mixing well to incorporate it evenly. Now is the time to add the diced onion. The amount of onion can be adjusted according to your preferences – some prefer a milder salad, while others like it spicier.
7. Season with salt and pepper to taste. Mix everything carefully, ensuring all ingredients are well integrated.
8. Finally, finely chop the parsley and add it to the salad for an extra touch of freshness and color. Mix again, and the salad is ready!

Serving and suggestions:
- Serve the eggplant salad with mayonnaise on slices of toasted bread or as part of an appetizer platter.
- You can add some olives or capers for an even more intense flavor.
- This salad pairs perfectly with a refreshing drink, such as white wine or fresh lemonade.

Practical tips:
- If you want to add a distinctive note, you can replace part of the mayonnaise with Greek yogurt for a lighter version with a different taste.
- Instead of onion, you can use chives or green onions for a milder flavor.
- If you want to achieve a smokier eggplant salad, you can grill the eggplants instead of roasting them in the oven.

Frequently asked questions:
1. Can I use frozen eggplants?
It is recommended to use fresh eggplants, but if you have frozen ones, make sure to thaw and drain them well before using.
2. How can I store the eggplant salad?
The eggplant salad keeps well in the refrigerator, in an airtight container, for 2-3 days. It is even tastier the next day when the flavors have had time to meld.
3. Can I add other ingredients?
Sure! You can experiment with different spices, such as paprika or crushed garlic, to personalize your salad.

Nutritional benefits:
Eggplants are an excellent source of fiber, vitamins B and K, and antioxidants, contributing to heart health and weight control. Mayonnaise, although caloric, adds healthy fats, especially if you use olive oil.

In conclusion, eggplant salad with mayonnaise is not only a tasty and versatile dish but also a healthy choice. You can play with the ingredients, serve it in various ways, and enjoy every bite. Remember, cooking is an art, and each recipe can become a canvas for expressing your creativity! Enjoy your meal!