Eggplant salad with roasted peppers

Eggplant salad with roasted peppers: a classic recipe, full of flavor and easy to prepare, ideal for any occasion. This salad represents a true feast of flavors, with a mix of delicate eggplants and roasted peppers that perfectly combine the smoky taste with the creaminess of mayonnaise. Whether you serve it as an appetizer or as a side dish with grilled meat, this recipe will surely delight the taste buds of your loved ones.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 60 minutes
Number of servings: 4

Ingredients:
- 2 eggplants (approximately 400-500 g, I used frozen eggplants, but fresh ones are even tastier)
- 2 bell peppers (preferably red or yellow for added color)
- 1 small onion (optional, but adds a special flavor)
- Mayonnaise from one egg yolk and oil (approximately 100-150 ml, depending on preferences)
- 1 tablespoon of yogurt (for creaminess and a fresher taste)
- Salt to taste
- Freshly ground pepper to taste

Preparation:

1. Preparing the vegetables: Start by washing the eggplants and peppers. I recommend choosing smooth eggplants without spots and peppers with shiny skin. Place the eggplants and peppers on a baking tray and put them in the preheated oven at 200 degrees Celsius. Bake for about 30-40 minutes, turning occasionally, until the skin becomes blackened and the vegetables are soft.

2. Peeling the vegetables: After the vegetables are roasted, take them out of the oven and let them cool slightly. Peel the skin off the eggplants and peppers. It is important to wait a bit to avoid burns, but not too long, as if they cool too much, they will be harder to peel.

3. Draining the eggplant: Once peeled, place the eggplants in a colander or a bowl and let them drain for about 15 minutes. This step is essential as it removes bitterness and excess water, making the salad less watery.

4. Preparing the mayonnaise: If you wish, you can make mayonnaise at home. In a bowl, place a fresh egg yolk and gradually add oil while whisking vigorously with a whisk or mixer. Continue until the mixture becomes creamy and homogeneous. Add salt and pepper to taste. If you don't have time, you can use store-bought mayonnaise.

5. Chopping the vegetables: Once the eggplants are drained, chop them finely or mash them, depending on your preference. Similarly, chop the peppers very finely. It is important that all ingredients are cut evenly to achieve a pleasant texture in the salad.

6. Mixing the ingredients: In a large bowl, combine the chopped eggplants, peppers, onion (grated or finely chopped), and mayonnaise. Add the yogurt for a creamier consistency and a fresher taste. Mix well to incorporate all ingredients.

7. Seasoning: Add salt and pepper to taste and mix again. You can adjust the level of seasoning according to your preferences.

8. Serving: The eggplant salad with roasted peppers is delicious when served immediately, but it becomes even more flavorful after sitting in the refrigerator for 1-2 hours to allow the flavors to meld. You can serve the salad on slices of toasted bread, with crackers, or simply as a side dish with grilled meat.

Practical tips:
- Always use fresh vegetables when possible. The final taste will surely be better.
- If you want to add a spicy note, you can include some chopped chili pepper.
- Replace yogurt with sour cream for a richer texture.
- If you prefer a less fatty salad, you can reduce the amount of mayonnaise and add more yogurt.

Nutrition and benefits:
The eggplant salad with roasted peppers is rich in vitamins and antioxidants. Eggplants are an excellent source of fiber, which aids digestion, and peppers are full of vitamin C, important for the immune system. This salad is low in calories, with approximately 150 calories per serving, depending on the amount of mayonnaise used.

Frequently asked questions:
1. Can I use frozen eggplants?
Yes, frozen eggplants are a convenient choice, but make sure they are of good quality. It is important to let them thaw and drain well before using.

2. How can I make the salad less caloric?
Replace mayonnaise with Greek yogurt or sour cream, which adds creaminess but with fewer calories.

3. Can the salad be stored?
Yes, the eggplant salad with roasted peppers stores well in the refrigerator for 2-3 days. Make sure it is covered to prevent drying out.

This eggplant salad with roasted peppers is not only a delicious choice but also a versatile recipe that can be adapted according to your preferences. Whether you prepare it for a family meal or for a party, it will surely bring a smile to the faces of those who taste it. So, put on your apron and let’s cook!