Eggplants with mayonnaise

Eggplant with mayonnaise - a classic, delicious, and comforting recipe, perfect for a snack or appetizer. This simple yet refined recipe will bring a touch of flavor to any meal, being a combination of textures and aromas that delight the taste buds. The eggplants, with their soft and slightly smoky flesh, blend perfectly with the creamy mayonnaise and crunchy onion, creating an unforgettable culinary experience.

Preparation time: 15 minutes
Baking time: 30-40 minutes
Total time: 45-55 minutes
Servings: 4

The history of eggplant with mayonnaise is fascinating, with deep roots in traditional cuisines around the world. Eggplants, native to Asia, have been cultivated for thousands of years. They were brought to Europe in the Middle Ages and quickly gained popularity due to their versatile taste. Mayonnaise, on the other hand, originated in the 18th century and is appreciated for its rich and creamy texture. The combination of these ingredients led to the creation of a sophisticated yet accessible snack that has become a favorite in many cultures.

Necessary ingredients:
- 2 medium eggplants (choose smaller, firmer eggplants for a more intense flavor)
- 1 raw egg (make sure it is fresh)
- 2 medium onions (white or red onion, depending on preference)
- 1 tablespoon of mustard (Dijon mustard adds a refined note)
- Juice of 1/2 lemon (freshly squeezed for a more vibrant taste)
- 1 cup of oil (sunflower oil is ideal, but you can also use olive oil for a more intense flavor)

Recipe preparation:

1. Baking the eggplant: Start by preheating the oven to 200°C. Wash the eggplants and cut them lengthwise, without peeling them. Place them on a baking tray lined with parchment paper, cut side up. Bake for 30-40 minutes until they become soft and slightly browned. You can turn them halfway through for even baking.

2. Preparing the onion: While the eggplants are baking, peel and chop the onions into small cubes or grate them. This will add a crunchy texture to the final dish. You can use red onion for a color contrast and a sweeter taste.

3. Preparing the mayonnaise: In a bowl, add the mustard, raw egg, and lemon juice. Use a whisk to mix the ingredients well. Start adding the oil gradually, in a thin stream, while continuing to whisk constantly. You will notice how the mixture becomes creamier and thicker. If you have a food processor, you can use it to simplify the process.

4. Combining the ingredients: Once the eggplants are baked, let them cool slightly and then remove the skin. Use a wooden cutting board to chop the eggplants finely. Add the chopped onion and mix. Then, gradually add the prepared mayonnaise, mixing well until everything is homogenized.

5. Serving: You can serve the eggplant with mayonnaise both warm and cold. Arrange them on a platter and garnish with a few slices of lemon and fresh parsley sprigs for an attractive appearance. This dish pairs wonderfully with toasted bread or crackers, but can also be enjoyed alongside fresh vegetables like carrots, bell peppers, or cucumbers.

Practical tips:
- Make sure the eggplants are baked enough to achieve a smooth texture. If they are too firm, the dish will have an unpleasant consistency.
- You can experiment by adding spices like crushed garlic or chili pepper for a more intense flavor.
- If you want to reduce calories, you can replace part of the oil with Greek yogurt, thus obtaining a lighter mayonnaise.

Nutritional benefits:
Eggplants are rich in fiber, vitamin B6, potassium, and antioxidants, making them excellent for heart health and the digestive system. Mayonnaise, being a source of healthy fats (if you use olive oil), can aid in the absorption of fat-soluble vitamins such as vitamins A, D, E, and K. However, moderate consumption is recommended due to its caloric content.

Frequently asked questions:
- Can I use frozen eggplants? While it is recommended to use fresh eggplants for a better texture, you can use frozen eggplants, but make sure to thaw and drain them well before using.
- How can I store eggplant with mayonnaise? This dish stores well in the refrigerator in an airtight container for 2-3 days.
- What drinks pair well with this dish? A fresh lemonade or a dry white wine can perfectly complement the taste of eggplant with mayonnaise.

In conclusion, eggplant with mayonnaise is not only a simple recipe but also a refined choice for family meals or gatherings with friends. I encourage you to try this recipe, add your own variations, and enjoy every bite! Cooking is an art, and each recipe is an opportunity to express your creativity. Bon appétit!