Eggplant salad with zucchini

Eggplant and Zucchini Salad – a flavorful delicacy

When it comes to culinary delights that please the senses, eggplant and zucchini salad is certainly one of those recipes that should not be missing from your gastronomic repertoire. This salad perfectly combines textures and flavors, transforming simple ingredients into something truly special. It is a versatile recipe, ideal for parties, festive meals, or simply to indulge at home.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 4-6

Necessary ingredients:
- 3 large eggplants
- 1 large zucchini
- 1 medium onion (preferably white or sweet)
- 100-150 g mayonnaise (preferably homemade)
- Salt, to taste
- A handful of finely chopped fresh parsley

For homemade mayonnaise:
- 3 eggs
- 250 ml oil (sunflower or olive, depending on preference)
- 1-2 tablespoons mustard
- Juice from 1/2 lemon (optional)
- Salt, to taste

Before we start, let’s enjoy a bit of the history of this recipe. Eggplant salad is a traditional dish in many cultures, often associated with summer meals. Zucchini, on the other hand, adds a fresh and delicate note, enriching the taste and texture of the salad. Together, these ingredients create a symphony of flavors that will delight any palate.

Step by step, let’s get to work!

Step 1: Preparing the eggplant
Start by roasting the eggplants. I recommend placing them on a grill or a baking tray in the oven at a temperature of 200 degrees Celsius for 20-30 minutes, until the skin becomes charred and the flesh softens. Check them occasionally to ensure they do not burn too much.

Step 2: Peeling the eggplant
Once the eggplants are ready, let them cool slightly, then peel off the skin. You can use a knife or a spoon to scoop out the flesh. Place the flesh in a sieve to drain excess water. This step is crucial, as a watery salad will not have the same delicious consistency.

Step 3: Preparing the zucchini
Meanwhile, peel the zucchini and cut it into thin slices. Boil it in salted water for 5-7 minutes until it becomes slightly soft but not completely mushy. Drain it well and let it cool.

Step 4: Making the mayonnaise
If you choose to make mayonnaise at home, add the eggs, mustard, salt, and lemon juice to a blender. Blend, then gradually add the oil while continuing to blend until you achieve a creamy consistency. If you don’t feel comfortable making mayonnaise at home, you can confidently use a store-bought version.

Step 5: Mixing the ingredients
In a large bowl, finely chop the roasted eggplant and boiled zucchini, along with the finely chopped onion. Add the mayonnaise and mix well to combine all the ingredients. Add salt to taste and don’t forget the fresh parsley, which will add extra flavor and color.

Step 6: Chilling the salad
After mixing everything, it’s good to let the salad sit in the fridge for about 15 minutes. This will allow the flavors to meld and enhance the taste.

Step 7: Serving
To serve, you can use slices of fresh tomatoes as a base, on which to place the eggplant and zucchini salad. This detail will not only add a contrast of colors but will also bring a note of freshness.

Suggestions and variations:
- You can add chopped green or black olives for a more intense flavor.
- If you want to add a spicy note, include a few thin slices of hot pepper.
- Instead of parsley, you can try fresh dill, which pairs wonderfully with eggplant.

Nutritional benefits:
This eggplant and zucchini salad is an excellent source of vitamins and minerals. Eggplants are rich in antioxidants, while zucchinis contain essential fiber for healthy digestion. Homemade mayonnaise, made with eggs, also provides protein, and olive oil brings healthy fatty acids.

Calories:
A serving of salad contains approximately 150-200 calories, depending on the amount of mayonnaise used. It is a perfect choice for an appetizer or a light snack.

Frequently asked questions:
1. Can I use other vegetables in this salad?
Yes, you can experiment with other vegetables like bell peppers or carrots.

2. How can I store the salad for the next day?
It is recommended to store it in an airtight container in the fridge, but for optimal texture, it’s better to consume it the same day.

3. Can I make mayonnaise without eggs?
Yes, you can use a vegan mayonnaise recipe using avocado or tofu.

In conclusion, eggplant and zucchini salad is not just a delicious recipe but also an opportunity to experiment in the kitchen. Whether you serve it as an appetizer or as a side dish, this dish will surely bring a smile to the faces of your loved ones. So put on your apron, gather the ingredients, and enjoy an unforgettable culinary experience! Bon appétit!