Eggplant salad with roasted peppers

Eggplant salad with roasted peppers - A classic and delicious recipe

Preparation time: 20 minutes
Baking time: 30 minutes (for eggplants)
Total time: 50 minutes
Servings: 4-6

Eggplant salad with roasted peppers is a traditional dish that brings the rich flavors of summer to the table and a touch of nostalgia. It is a simple yet flavorful recipe that can be enjoyed as an appetizer or as a side dish for various meals. This salad is perfect for festive gatherings or for a casual lunch with loved ones.

Necessary ingredients

To prepare this delicious salad, here’s what you will need:

- 400 g roasted eggplants (about 2 medium eggplants)
- 1/2 grated onion
- 1 roasted bell pepper (preferably red)
- Grated garlic (optional, to taste)
- Salt and pepper, to preference

For mayonnaise:

- 3 egg yolks
- 1 tablespoon of mustard (sweet or spicy, depending on preference - I recommend horseradish mustard for an extra flavor boost)
- 1 teaspoon lemon juice
- 500 ml oil (preferably sunflower or olive oil)

Preparing the mayonnaise

1. Preparing the ingredients: Make sure all ingredients are at room temperature for a smooth mayonnaise. A clean, dry bowl is essential for a perfect result.

2. Mixing the yolks: In the prepared bowl, add the yolks, mustard, and lemon salt. Use a hand mixer or whisk to mix the ingredients. Blend until smooth.

3. Adding the oil: Start adding the oil gradually, drizzling it in while continuing to mix. You will notice the mayonnaise starting to thicken and increase in volume. When you achieve a thicker consistency, you can pour the oil more quickly, but keep mixing.

4. Adjusting the consistency: If you prefer a softer mayonnaise, stop mixing when you reach the desired consistency.

Preparing the eggplant salad

1. Roasting the eggplants: Preheat the oven to 200°C. Wash the eggplants, cut them in half lengthwise, and place them on a baking sheet lined with parchment paper. Roast the eggplants for about 30 minutes or until the flesh becomes soft and slightly browned. Let them cool, then scoop out the flesh with a spoon and chop finely.

2. Combining the ingredients: In a large bowl, add the eggplant flesh, grated onion, diced pepper, and, if desired, grated garlic. Mix well with a spatula.

3. Adding the mayonnaise: Incorporate the mayonnaise into the eggplant mixture. Taste and adjust with salt and pepper, as preferred. You can also add a bit of lemon juice for extra freshness.

4. Serving: The eggplant salad with roasted peppers can be served immediately, but for an even more intense flavor, let it chill in the refrigerator for at least 30 minutes. It is delicious on toasted bread or as part of an appetizer platter.

Useful tips and variations

- Eggplants: Choose fresh, firm eggplants without blemishes. Roasting the eggplants is essential, and if you want a stronger flavor, you can try grilling them.
- Roasted pepper: The roasted pepper adds a sweet and smoky flavor to the salad. You can use peppers of different colors for a more colorful and appealing look.
- Vegan version: You can replace the mayonnaise with a mixture of mashed avocado or vegan mayonnaise for a lighter and healthier option.
- Spices: Adding fresh herbs like dill or parsley can give the salad an extra flavor boost.

Nutritional benefits

This eggplant salad is not only delicious but also healthy. Eggplants are rich in fiber, vitamins (especially vitamins C and K), and antioxidants, which contribute to heart health and the immune system. Adding the roasted pepper brings even more vitamins and minerals, providing a balanced nutritional profile.

Frequently asked questions

- Can I use frozen eggplants?: It is recommended to use fresh eggplants, but if you have frozen ones, make sure they are well-thawed and drained of excess water.
- How can I use eggplant salad in other recipes?: You can use eggplant salad as a filling for sandwiches, tartines, or even as a side dish for fish or meat.

Serving and pairing

To complement this eggplant salad with roasted peppers, I recommend serving it with a refreshing drink, such as a dry white wine or a cider-based aperitif. Additionally, a fresh green salad will provide a pleasant contrast to the creamy texture of the salad.

In conclusion, eggplant salad with roasted peppers is a simple, flavorful, and versatile dish. Whether you serve it as an appetizer or as part of a festive meal, it is a dish that will delight any foodie. Experiment with the ingredients and adapt the recipe to your taste. Enjoy!