Eggplant salad with mayonnaise

Eggplant Salad with Mayonnaise – The Summer Indulgence

In the heart of summer or on chilly winter days, eggplant salad with mayonnaise remains a beloved dish in many households. It is a meal that evokes memories of days spent with family and friends, where each bite is an explosion of flavors and stories. This recipe is simple, yet the result is absolutely delicious!

Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 1 hour
Number of Servings: 6-8 servings

Ingredients:

- 3-4 eggplants (approximately 1.5 kg)
- 1 small onion
- 2 garlic cloves (optional)
- 1 egg yolk
- 1 teaspoon mustard
- 200 ml oil (preferably sunflower or olive)
- Juice of 1 lemon
- Salt to taste
- Freshly ground pepper

Short Story:

Eggplant salad is a traditional dish, often consumed as an appetizer or side dish. Its origins are believed to be found in recipes from various cultures, each having its own variations. In my family, eggplant salad is a symbol of summer, and the moments when we gather to prepare it are always filled with laughter and stories. The secret of our recipe lies in the fresh, grilled eggplants, which add a smoky flavor and perfect texture.

Eggplant Preparation Technique:

1. Choosing the Eggplants: Choose long and thin eggplants for the best results. Although large eggplants may seem appealing, they can contain large, bitter seeds. Ensure that the eggplants are firm and have a uniform color.

2. Cooking the Eggplants:
- On the Grill: Heat the grill and place the eggplants directly over the flame. Roast them until the skin becomes blackened and wrinkled, about 15-20 minutes, turning them occasionally for even cooking.
- On the Stove: If you don't have a grill, use a griddle to roast the eggplants on the stove. This will reduce mess but will take longer.

3. Cleaning the Eggplants: After roasting, place the eggplants on a slanted surface to drain the bitterness. Allow them to cool completely. Peel off the black skin, being careful to keep the soft and tasty flesh.

Making the Mayonnaise:

1. Ingredients: In a bowl, combine the egg yolk, mustard, and a pinch of salt. Use a whisk to mix well.

2. Adding the Oil: Start adding the oil gradually, in a thin stream, while continuously whisking. This step is crucial for achieving a smooth and creamy mayonnaise.

3. Adjusting the Flavor: Once the mayonnaise has thickened, add lemon juice to taste. This will not only enhance the flavors but also prevent the mayonnaise from oxidizing.

Assembling the Salad:

1. Chopping the Eggplants: Once the eggplants have cooled, chop them finely with a plastic knife to avoid oxidation. This step will ensure that the texture remains airy and pleasant.

2. Mixing: In a large bowl, combine the chopped eggplants, finely chopped onion (if desired), and crushed garlic cloves. Add the prepared mayonnaise and gently mix so that all ingredients blend perfectly.

3. Seasoning: Add salt and freshly ground pepper to taste. It is important to taste the mixture to adjust the flavors before serving.

Serving:

Eggplant salad is best kept cold, so let it chill in the refrigerator before serving. It is delicious alongside fresh tomatoes, roasted bell peppers, or on toasted bread. A personal suggestion is to add some grilled bell peppers alongside the eggplants to enrich the dish's flavor!

Variations:

If you want to experiment, you can try adding additional ingredients, such as crushed olives or even feta cheese for a more intense flavor. Also, garlic can be omitted if you prefer a lighter salad.

Nutritional Benefits:

Eggplants are an excellent source of fiber, vitamins (especially B6), and minerals. They contain antioxidants that help protect the body and maintain heart health. Mayonnaise, although calorie-rich, can be made with olive oil to add healthy fats to the diet.

Frequently Asked Questions:

1. Can I use frozen eggplants?
Yes, frozen eggplants can be used, but it is recommended to thaw and drain them before preparing.

2. How can I make the mayonnaise lighter?
You can use yogurt instead of oil to achieve a healthier, lower-calorie version.

3. What drinks pair well with eggplant salad?
A refreshing lemonade or a dry white wine are excellent choices to complement the salad's flavors.

Personal Note:

This eggplant salad with mayonnaise is more than just a dish; it is part of my family memories, a symbol of summer, and the joy of cooking together. I love bringing my kids into the kitchen to teach them how to prepare this recipe, and together we create not just a delicious dish but also unforgettable moments.

So, get ready to enjoy this culinary indulgence! Bon appétit!