Eggplant salad with powdered milk

Eggplant Salad with Milk Powder - An Unforgettable Taste

Cooking is an art that connects us to the beautiful moments in our lives, and the eggplant salad with milk powder is a recipe that brings back childhood memories. This salad is a classic dish, but with a personal touch that makes it truly special. In this recipe, we will explore how to make an extraordinary eggplant salad, with a rich taste and creamy texture, perfect to be served as an appetizer or side dish.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 6

Ingredients:

- 1.5 kg eggplants
- 1 large onion
- 2 tablespoons milk powder
- Salt, to taste
- Oil, for mayonnaise and mixing
- 1 mayonnaise made from:
- 1 egg yolk
- 2 cloves of garlic
- 1 teaspoon classic mustard
- 250 ml oil
- 1 teaspoon salt
- Tomatoes for garnish

The story behind the recipe:

This recipe has its roots in culinary traditions passed down through generations. My mother used to add milk powder to the eggplant salad when the eggplants were darker in color, to achieve a fine texture and unique taste. Even though my eggplants were lighter, I decided to keep this tradition and remember the special flavor that milk powder imparted. This way, this salad becomes not only a delicious dish but also a window into the pleasant memories of childhood.

Making the eggplant salad: Step by Step

1. Roasting the eggplants:
Start by preheating the oven to 200 degrees Celsius. Wash the eggplants well and prick them with a fork in a few places to allow steam to escape during roasting. Place the eggplants on a baking tray and roast for about 30 minutes, or until the skin is charred and the flesh is soft.

2. Peeling the eggplants:
After the eggplants are roasted, take them out of the oven and let them cool for a few minutes. Then, peel the skin and put the flesh in a sieve. Rinse it quickly under cold running water to remove the bitter taste and improve the texture. Let the eggplants drain well to avoid a watery salad.

3. Preparing the mayonnaise:
While the eggplants are draining, it's time to prepare the mayonnaise. In a bowl, separate the yolk from the egg white and add it to the bowl. Peel the garlic, crush it well with a little salt, and add it alongside the yolk. Add a teaspoon of mustard and mix well. Start adding the oil gradually, while continuously mixing with a whisk or a hand mixer until you obtain a creamy mayonnaise. Season with salt to taste.

4. Mixing the ingredients:
Once the eggplants are completely drained, chop them together with the minced onion on a cutting board. I advise you to use a wooden eggplant chopper, as it will not excessively crush the flesh. Place the eggplant and onion mixture in a large bowl. Add a little salt, a few tablespoons of oil, and the 2 tablespoons of milk powder, mixing well. The milk powder will give the salad a fine texture and an unmistakable taste.

5. Finalizing the salad:
Finally, add the previously prepared mayonnaise to the bowl with eggplants and mix well until combined. Taste and adjust the seasoning as desired. You can add more milk powder or oil, depending on your taste preference.

6. Serving:
Transfer the eggplant salad to a platter and garnish with slices of fresh tomatoes. This detail not only adds a color contrast but also a fresh taste that perfectly complements the dish.

Practical tips:

- Choose quality eggplants: Look for fresh eggplants without spots or signs of damage. Smaller eggplants are usually sweeter and less bitter, making them ideal for this recipe.

- For a creamier texture: If you want a finer salad, you can use a blender to puree the eggplants and onion. You will achieve a more uniform consistency, similar to that of a puree.

- Variations: You can experiment with different ingredients. For example, add chopped black or green olives, bell pepper, or even balsamic vinegar for a more intense flavor. Each addition will transform the salad, giving it a personal touch.

- Serving: The eggplant salad with milk powder is delicious served alongside toasted bread, but also as part of an appetizer platter. Enhance its flavor with some olives or feta cheese.

Nutritional benefits:
Eggplants are rich in antioxidants, vitamins, and essential minerals. They contain fiber that aids digestion and are low in calories, making them ideal for a healthy diet. Milk powder adds protein and calcium, providing an extra boost of nutrients.

Frequently asked questions:

- Can I use frozen eggplants? Yes, you can use frozen eggplants, but make sure to fully thaw and drain them well before using.

- How can I store the eggplant salad? The eggplant salad stores well in the refrigerator, sealed in an airtight container, for 2-3 days.

- What drinks pair well with this salad? An eggplant salad pairs perfectly with a glass of dry white wine or a fresh citrus-based cocktail.

In conclusion, the eggplant salad with milk powder is a simple yet special dish that brings together tradition and innovation in the kitchen. I encourage you to experiment with ingredients and let your creativity shine. So, get ready to impress family and friends with this delicious and nostalgic salad!