Eggplant salad with roasted peppers

Eggplant salad with roasted pepper

On a sunny day, whether cooking outdoors or in your kitchen, there’s nothing more comforting than an eggplant salad with roasted pepper. This classic recipe is not just an explosion of flavors but also an excellent choice for any meal, whether festive or everyday. Besides its savory taste, the eggplant salad with roasted pepper brings a story full of tradition, being a dish that gathers family around the table.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Ingredients:
- 1 kg eggplants
- 1 large red bell pepper
- 1 onion
- 80 g mayonnaise (about 2 tablespoons)
- 30 ml oil
- salt and pepper, to taste

Preparation:

1. Preparing the eggplants:
Start by roasting the eggplants. You can do this on the stovetop, in the oven, or on the grill, depending on your preferences. If you choose the stovetop, turn the heat to medium and place the eggplants directly over the flame. If you prefer the oven, preheat it to 200°C and place the eggplants on a baking tray. When roasting the eggplants, make sure to turn them occasionally so they cook evenly.

2. Cooling:
Once the eggplants are roasted and the skin is well charred, remove them from the heat and let them cool. It is essential to place them in a colander “standing up” to allow the bitterness to drain. Leave them there for about 30 minutes. This technique not only helps to eliminate the bitter taste but also achieves a smoother texture.

3. Preparing the pepper:
Meanwhile, roast the red bell pepper as well. You can roast it on the grill or in the oven, just like the eggplants. Once the skin is charred, place it in a plastic bag or a covered bowl to steam. This will make peeling easier. After 10-15 minutes, peel the pepper and cut it into small pieces.

4. Chopping the ingredients:
After the eggplants have cooled, peel them, rinse them under cold water, and let them drain. Then, chop the eggplants finely, but don’t overdo it to keep some of their texture. Chop the onion and the red pepper finely as well. Don’t worry if they aren’t perfect; every cut tells a story!

5. Mixing the ingredients:
In a large bowl, combine the eggplants, pepper, and onion. Season with salt and pepper to taste. Then, gradually pour in the oil while gently mixing with a spatula to avoid ruining the texture. Finally, add the mayonnaise (or a vegan alternative) and mix gently until the salad is well incorporated.

6. Serving:
The eggplant salad with roasted pepper is delicious served on toasted bread slices, with crunchy crackers, or simply as a side dish alongside a juicy steak. You can garnish it with a few fresh parsley leaves or tomato slices for a more vibrant look.

Useful tips:
- To achieve a less watery salad, make sure the eggplants are well drained.
- If you want a more intense flavor, you can add finely chopped garlic or a few drops of balsamic vinegar.
- You can experiment with different types of onions (for example, red onion for a sweeter taste).

Calories and nutritional benefits:
This eggplant salad with roasted pepper is an excellent choice for a healthy diet. Eggplants are rich in fiber and antioxidants, while the red pepper provides a good dose of vitamin C. One serving contains approximately 150 calories, depending on the amount of mayonnaise and oil used.

Frequently asked questions:
- Can I use frozen eggplants? It is recommended to use fresh eggplants for the best texture and taste.
- How can I make the salad spicier? Add some chopped hot pepper or chili sauce.
- Is it possible to make the salad without mayonnaise? Yes, you can use olive oil and a little mustard for a lighter dressing.

This eggplant salad with roasted pepper will bring a touch of flavor to your table and will surely be appreciated by all your loved ones. Enjoy!