Eggplant salad with onion (vegan)

Eggplant salad with onion - a summer delight

There is nothing more comforting on a hot summer day than a freshly roasted eggplant salad, served on a slice of warm, fragrant bread. This simple yet flavorful recipe is perfect for both everyday meals and special occasions. Whether you serve it as an appetizer or as a side dish, the eggplant salad with onion is a classic dish that brings together authentic flavors and a creamy texture.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Servings: 4-6

Necessary ingredients:

- 6 medium eggplants
- 1 large onion (preferably white or red for a sweeter taste)
- 3-4 tablespoons of extra virgin olive oil (or sunflower oil if you prefer a more neutral taste)
- Salt to taste

Let's get started!

Step 1: Preparing the eggplants
Start by preparing the eggplants. Choose fresh eggplants with a uniform color and no blemishes. When selecting them, make sure they are firm to the touch, indicating freshness.

Wash the eggplants under a cold running water and then roast them in the oven. You can prick them lightly with a fork to allow steam to escape during baking. Place the eggplants on a tray and bake at 200°C for about 30-40 minutes, until the skin becomes black and the flesh is soft. A trick you can use is to grill them for a more intense and smoky flavor.

Step 2: Draining the eggplants
After baking, remove the eggplants from the oven and let them cool for about 10 minutes. Then, peel off the skin. Use a spoon to gently scoop out the soft flesh. Place the flesh in a colander or a bowl covered with a clean towel to drain for about an hour. This step is essential as it helps eliminate excess water, ensuring your salad won't be watery.

Step 3: Chopping and mixing
Once the eggplants have drained, chop them finely with a knife or use an immersion blender for a smoother texture. Transfer the eggplant flesh to a large bowl.

At this point, it's time to add the onion. Peel the onion and chop it finely. You can use it fresh or soak it in cold water for a few minutes to reduce its pungency. Add the chopped onion to the bowl with the eggplant.

Step 4: Seasoning
Over the eggplant and onion mixture, add salt to taste and begin incorporating the olive oil. Use a spatula or wooden spoon to mix the ingredients together. The olive oil will add a rich flavor and creamy texture to your salad. You can adjust the amount of oil to your liking; more oil will make the salad richer, while less will give a lighter taste.

Step 5: Serving
Once the ingredients are well mixed, taste the salad and adjust the seasoning if necessary. You can serve it immediately or let it sit in the refrigerator for 30-60 minutes to allow the flavors to develop.

The eggplant salad with onion pairs perfectly on a slice of freshly baked bread, but can also be served with salty crackers or fresh vegetables. A delicious combination is to serve it alongside slices of fresh tomatoes or olives, which add a touch of freshness.

Useful tips:
- If you want a lower-calorie version, you can reduce the oil or use Greek yogurt as a substitute for a creamy texture.
- Try adding fresh herbs like dill or parsley for an extra flavor boost.
- You can experiment with different types of onions; red onion will add a sweeter taste, while green onion will provide a fresher note.

Nutritional benefits:
This eggplant salad is not only delicious but also healthy! Eggplants are rich in antioxidants, vitamins, and minerals. They are also low in calories, making them an excellent ingredient for a balanced diet. Onions, on the other hand, are known for their anti-inflammatory properties and cardiovascular benefits.

Frequently asked questions:

1. Can I use frozen eggplants?
- Fresh eggplants are preferred, but you can use frozen eggplants. Make sure to let them thaw completely and drain well before using.

2. How can I vary the recipe?
- You can also add olives, roasted peppers, or green peas to diversify the flavor and texture of the salad.

3. Can the eggplant salad be stored in the refrigerator?
- Yes, the eggplant salad keeps well in the refrigerator for 2-3 days in an airtight container.

4. What drinks pair well with this salad?
- This salad pairs excellently with a chilled white wine or a refreshing mint iced tea, which will add a touch of freshness to your meal.

So, gather your ingredients and get ready to enjoy a delicious eggplant salad with onion, perfect for warm summer days. Bon appétit!