Eggplant salad with peppers and mushrooms

Eggplant salad with peppers and mushrooms - A Summer Delight

If you are looking for a tasty and aromatic salad recipe that will bring a touch of freshness to your table, you are in the right place! The eggplant salad with peppers and mushrooms is a classic dish, full of flavor, that can be served as an appetizer or a side dish. This recipe reflects culinary tradition and can be enjoyed in any season, being perfect for a summer meal or a dinner with friends.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4

Ingredients

- 3 medium eggplants
- 2 roasted peppers (1 red and 1 yellow)
- 150 g canned mushrooms (or fresh, if you prefer)
- 1 large onion
- 1 egg (for mayonnaise)
- 200 ml oil (preferably sunflower or olive oil)
- Salt, to taste
- Pepper, to taste
- 1-2 tablespoons garlic powder
- 1 teaspoon butter

Step-by-Step Preparation

1. Roasting the vegetables

Start by roasting the eggplants and peppers. Preheat the oven to 200 degrees Celsius. Wrap the eggplants in aluminum foil and place them on a baking tray. The peppers can be placed directly on the tray. Roast the eggplants for about 30-40 minutes until they become soft. The peppers will be ready in about 20 minutes, or until the skin is nicely browned.

Tip: If you want to save time, you can use an electric grill or an outdoor barbecue, which will add an even more intense flavor to the dish.

2. Cleaning the vegetables

After the eggplants and peppers are roasted, let them cool slightly. Using a fork or a knife, remove the skin of the eggplant while it is still warm, as the skin comes off much easier at this stage. Place the peeled eggplants in a bowl and let them drain for about 10-15 minutes to remove excess water.

Peel the peppers, removing the skin, stem, and seeds, then chop them finely.

3. Preparing the mushrooms

In a pot, melt a teaspoon of butter over medium heat. Add the finely chopped onion and two tablespoons of water. Cook the onion until it becomes translucent. At this point, add the drained and chopped mushrooms. Continue cooking until the liquid has completely evaporated. This step is essential to prevent the salad from becoming too wet.

4. Making the mayonnaise

For a quick mayonnaise, use a blender. In a blender container, put one egg, a pinch of salt, and the oil. Blend on high speed until the mayonnaise becomes creamy. If you prefer, you can make mayonnaise the classic way by beating the egg with the oil in a bowl, gradually adding the oil to achieve a smooth consistency.

5. Assembling the salad

In a large bowl, combine the two blended eggplants with 50 ml of oil. Add the finely chopped eggplant, roasted peppers, and cooled mushrooms. Incorporate the mayonnaise and mix gently until well combined. Adjust the taste with salt, pepper, and garlic powder, to your liking.

6. Chilling and serving

Cover the salad with plastic wrap and refrigerate for at least 30 minutes. This step allows the flavors to meld and become more intense.

Serving

The eggplant salad with peppers and mushrooms is served with fresh bread, preferably a crispy baguette or homemade bread. You can also add fresh tomatoes on the side, which will bring a touch of freshness to the dish.

Personalized Variation

If you want to add a personal touch, you can add chopped olives or some nuts for extra texture. You can also experiment with different types of oil for the mayonnaise, such as extra virgin olive oil, for a more intense flavor.

Nutritional Benefits

This salad is rich in fiber and vitamins due to the fresh vegetables. Eggplants contain antioxidants, and mushrooms are a good source of plant protein. Additionally, peppers are full of vitamin C, contributing to strengthening the immune system.

Frequently Asked Questions

1. Can I use fresh mushrooms instead of canned mushrooms?
Absolutely! Fresh mushrooms will add a more intense flavor to the salad. Make sure to cook them well before adding.

2. How can I make the salad spicier?
By adding a pinch of chili powder or a chili sauce to the mayonnaise, you can achieve a salad with a spicier taste.

3. What drinks pair well with this salad?
A refreshing lemonade or a chilled white wine are excellent accompaniments to this salad, adding an extra touch of freshness.

Conclusion

The eggplant salad with peppers and mushrooms is not just a simple recipe, but also a dish that brings together quality ingredients, full of flavor. It is perfect for any occasion and will surely impress your guests. So put on your apron, prepare your ingredients, and enjoy the cooking moment!