Eggplant salad with roasted peppers

Eggplant Salad with Roasted Peppers – A Delicacy of Flavors and Textures

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

This eggplant salad with roasted peppers is a classic recipe loved by everyone for its refined taste and creamy texture. The origins of this recipe are deeply rooted in culinary tradition, where roasted vegetables are combined with delicate flavors to create a dish that delights the taste buds. I invite you to discover with me how to prepare this delicious salad, which is perfect as an appetizer or side dish.

Ingredients:
- 1 kg eggplants
- 3-4 roasted peppers (you can use bell peppers and sweet peppers for a mix of flavors)
- 1 medium onion
- 1 egg yolk
- 1/2 teaspoon horseradish mustard
- 150 ml oil (preferably sunflower oil or olive oil)
- salt, to taste

Ingredient details:
Eggplants are rich in fiber and vitamins, with a low-calorie content, making them ideal for a healthy diet. Roasted peppers not only add a sweet and smoky flavor but also provide vitamins A and C. The onion, with its strong flavor, perfectly complements this mix, bringing a touch of freshness.

Preparing the eggplants and peppers:
If you have frozen eggplants and peppers, make sure to thaw them completely before starting the preparation. It is recommended to drain the eggplants well after thawing to avoid excess water in the salad.

1. Cooking the eggplants: If you prefer to use fresh eggplants, preheat the oven to 200 degrees Celsius. Cut the eggplants lengthwise, brush them with a little oil, and sprinkle with salt. Place them on a baking tray lined with parchment paper and bake for about 30 minutes until they become soft and slightly browned. Once baked, let them cool slightly, then peel and chop them finely.

2. Preparing the peppers: If you are using fresh peppers, roast them in the oven or on a grill until the skin becomes black and peels off easily. Then, place them in a covered bowl to sweat and make peeling easier. After they have cooled, peel off the skin, chop them finely, and prepare them for mixing.

3. The onion: Peel the onion and chop it finely. You can use white onion for a milder taste or red onion for a flavor contrast.

Preparing the mayonnaise:
In a small bowl, add the egg yolk, salt, and horseradish mustard. Start whisking with a whisk or mixer on low speed, gradually adding the oil. Continue mixing until you achieve a creamy mayonnaise. If desired, you can add a little lemon juice for a fresher taste and to prevent oxidation.

Mixing the salad:
In a large bowl, combine the chopped eggplants, roasted peppers, and onion. Add the prepared mayonnaise and gently mix so that the ingredients blend harmoniously without turning into a paste. Taste the mixture and adjust the salt if necessary.

Serving:
The eggplant salad with roasted peppers is delicious served on toasted bread but can also be enjoyed with savory crackers or fresh vegetables. You can add a few fresh parsley leaves for a pleasant appearance and additional flavor.

Customized version:
For an even more intense flavor, you can add a teaspoon of crushed garlic or some chopped black olives. Also, experiment with different types of mustard or add spices like cumin or sweet paprika to customize the salad to your preferences.

Useful tips:
- If you want a less greasy salad, you can reduce the amount of oil in the mayonnaise or use Greek yogurt as a base.
- Make sure the eggplants are well roasted, as this will affect the final texture of the salad.
- Prepare the salad a few hours before serving so that the flavors blend better.

Calories and nutritional benefits:
This salad is relatively low in calories, with approximately 200-250 calories per serving, depending on the amount of oil used. It is rich in fiber and vitamins, contributing to a healthy diet. Eggplants and peppers are known for their antioxidant properties, and regular consumption of roasted vegetables can help improve cardiovascular health.

Frequently asked questions:
1. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables are excellent and can add a more vibrant taste to the salad.
2. How can I keep the salad fresh?
Store the salad in an airtight container in the refrigerator for 2-3 days.
3. What other recipes can I try with eggplants?
Try the stuffed eggplant recipe or grilled eggplants with tomato sauce and cheese.

I wish you much success in preparing this eggplant salad with roasted peppers! Each bite will bring an explosion of flavors, and serving it on a table full of friends and family will turn any meal into a special moment. Bon appétit!