Eggplant salad with mayonnaise

Eggplant salad with mayonnaise

One morning, I took a pack of roasted eggplants out of the freezer, determined to quickly make a salad. I was craving it and didn’t want to complicate things too much. In winter, I always opt for the mayonnaise version, especially since the weather isn’t too cold here in Banat. The eggplants thawed while I handled the rest; I prepared the mayonnaise, chopped the onion, and let it sit with some salt to soften. I mixed everything, placed it in small bowls, added a few slices of vegetables for decoration, and sat down to eat.

Quick Info

Total Time: approx. 30-40 minutes (plus thawing eggplants, if necessary)
Servings: 4
Difficulty: easy
Recipe Type: eggplant salad, snack or breakfast

Ingredients

1 kg roasted and chopped eggplants (thawed or fresh)
1 large onion
mayonnaise (to taste)
salt
1 slice of bell pepper (for decoration)
1 small tomato (for decoration)
1 cucumber (for decoration)

Preparation Method

1. If using frozen eggplants, take them out in advance to thaw. I usually leave them overnight at room temperature. After thawing, place the eggplants in a colander and drain well to eliminate excess liquid.
2. Meanwhile, prepare the mayonnaise according to your favorite recipe. If you have homemade mayonnaise, even better.
3. Peel and finely chop the onion. Mix it with a little salt and let it sit for 5 minutes to soften.
4. Place the drained eggplants in a bowl. Add the softened onion and mayonnaise. The amount of mayonnaise is added to taste – I put enough to bind the eggplants well and achieve a thick paste.
5. Mix the ingredients until you achieve the desired texture. You can use a hand mixer, but sometimes I just mix them with a wooden spoon if I want a more rustic texture.
6. Adjust the salt. If you want, you can add extra mayonnaise if it seems too thick.
7. Transfer the salad to small bowls. Garnish with slices of bell pepper, tomato, and cucumber.

Why I make this recipe often

I make this salad often because it’s quick, filling, and I use the roasted eggplants I stored in the freezer from summer. It’s easy to adapt to what I have in the fridge and doesn’t take long.

Tips and Variations

Tips

- Drain the eggplants well, otherwise the salad will turn out too watery.
- The onion becomes milder if you let it sit with salt for a few minutes.
- If you don’t feel like making homemade mayonnaise, store-bought works too, but freshly made tastes better.

Substitutions

- White onion can be replaced with red onion for a sweeter taste.
- Classic mayonnaise can be replaced with one made from boiled eggs if you want it to be lighter.
- The bell pepper for decoration can be omitted or you can use sweet pepper.

Variations

- In summer, I make the salad without mayonnaise – just eggplants, onion, a bit of oil, and salt.
- You can add a slice of telemea or feta cheese alongside for a heartier snack.

Serving Ideas

- I like it with toasted whole grain bread.
- It goes well with fresh tomatoes, cucumbers, and peppers on the side.
- It’s suitable for breakfast or a quick snack.

Frequently Asked Questions

1. What do I do if the eggplant salad turns out too watery?
Drain the eggplants well before mixing. If it still has liquid, you can place a paper towel over it and let it sit for a few minutes, or add a bit more mayonnaise.

2. Can I use fresh eggplants?
Yes, if you have roasted and chopped fresh eggplants, the procedure is the same. Let them cool before mixing with mayonnaise.

3. What can I substitute for mayonnaise?
If you don’t want mayonnaise, you can try yogurt or a combination of yogurt and cottage cheese. The taste will be different, but the texture will be similar.

4. Can the salad be made without onion?
Yes, it can, but it will be milder in taste. If you don’t want raw onion, try green onion or omit it altogether.

5. How long does the salad last in the fridge?
The salad keeps well for 2-3 days in the fridge, covered.

Nutritional Values

Estimate for one serving (out of 4):

Calories: approximately 200-250 kcal (depends on the amount and type of mayonnaise)
Protein: 2-4 g
Carbohydrates: 5-8 g
Fats: 18-25 g
Values vary depending on the mayonnaise used and how much is added.

Storage and Reheating

Eggplant salad with mayonnaise can be stored in the fridge, in a covered container, for up to 3 days. Freezing or reheating is not recommended. It is served cold, directly from the fridge. If there is liquid on the surface, stir gently before serving.

I took the eggplants out of the freezer in the morning (they thawed slowly), then I drained them well in a sieve. Meanwhile, I prepared the mayonnaise recipe here: then I chopped the onion finely, added a little salt, and let it soften for 5 minutes. I mixed the onion with the eggplants, added the mayonnaise, and blended it well until it became a consistent paste. I arranged it in small bowls, garnished it, and it was ready to be served. Really good. Enjoy your meal!

With a slice of toasted whole grain bread and a fresh tomato, cucumber, and bell pepper on the side, it goes perfectly. A slice of telemea or feta works well too.

 Ingredients: 1 kg chopped eggplant, 1 larger onion, mayonnaise; (here is the recipe) salt, 1 piece of bell pepper (for decoration), 1 tomato (for decoration), 1 piece of cucumber (for decoration)

 Tags:  eggplant salad