Eggplant salad with mayonnaise

Eggplant salad with mayonnaise: a classic recipe full of flavor

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 4-6

In a world full of quick recipes and sophisticated dishes, eggplant salad with mayonnaise remains an iconic dish that evokes family memories and moments of conviviality. This simple yet delicious recipe has deep roots in our gastronomy, serving to bring people together around the table. Whether served as an appetizer or as a side dish, eggplant salad with mayonnaise will always find its place on our tables.

Ingredients:

- 2 medium-sized eggplants
- 3 boiled egg yolks
- 1 raw egg yolk
- 1 teaspoon mustard
- A pinch of lemon salt
- 2 teaspoons "Delicat" (or another seasoning flavor)
- 1 small onion
- 1 ½ cups oil (preferably sunflower or olive oil, depending on preferences)

For decoration:

- Fresh parsley leaves
- 2 carrot slices for "eyes"
- Tomato for "lips" and "cheeks"
- A pinch of lemon for the "nose"

Preparing the eggplant salad: Step by step

1. Preparing the eggplants: Start by roasting the eggplants. Preheat the oven to 200°C. Place the eggplants on a baking tray and roast them for about 30 minutes, turning them occasionally to ensure even cooking. The skin color will change, and the eggplants will become soft inside.

2. Cooling the eggplants: Once roasted, take the eggplants out of the oven and place them in a bowl to cool. This step is essential, as the skin will peel off much easier when the eggplants are warm.

3. Peeling and chopping the eggplants: After they have cooled, peel the eggplants and cut off the stems. Use either a knife or an eggplant chopper to finely chop them. Important: make sure to achieve the right texture; they should not be too fine but retain a bit of consistency.

4. Preparing the onion: Finely chop the onion or grate it. Then, let it drain in a sieve to remove excess water, which will help maintain the eggplant salad at a perfect consistency.

5. Preparing the mayonnaise: In a bowl, mash the 3 boiled egg yolks with a fork until they become a paste. Add the mustard, raw egg yolk, and lemon salt. Mix well with a wooden spoon, then start adding the oil gradually, forming an emulsion. It is essential to stir in one direction to achieve a smooth and creamy mayonnaise.

6. Mixing the ingredients: Once you have obtained the mayonnaise, add the chopped eggplants to a large bowl. Start incorporating the mayonnaise one spoonful at a time, mixing gently to avoid crushing the eggplants. After adding all the mayonnaise, season with the 2 teaspoons of "Delicat" (or to taste) and mix well.

7. Cooling: Transfer the salad to a serving bowl and let it chill in the refrigerator for at least 30 minutes. This resting time will help the flavors blend perfectly.

8. Decorating: Before serving, decorate the salad with fresh parsley leaves, carrot slices, tomato, and, of course, a pinch of lemon for a touch of freshness.

Practical tips:

- Choosing the eggplants: Opt for firm eggplants with smooth skin. Avoid eggplants with spots or signs of damage.
- Egg yolks: If you want a lighter mayonnaise, you can replace the boiled yolk with an additional raw yolk.
- Vegan option: For a vegan version, you can use plant-based mayonnaise, which is available in most stores.

Nutritional benefits:

This eggplant salad is rich in fiber and antioxidants, thanks to the eggplants, which are excellent for digestive health. Additionally, mayonnaise, although high in calories, provides healthy fats essential for the body.

Calories: Approximately 200-250 kcal per serving, depending on the amount of mayonnaise used.

Frequently asked questions:

- Can I use frozen eggplants? While it is recommended to use fresh eggplants for optimal texture, you can use frozen eggplants, but it is important to allow them to thaw completely and remove excess water.
- What can the eggplant salad be paired with? This salad pairs perfectly with toasted bread, baked potatoes, or alongside a chicken roast. It can also be a wonderful ingredient in sandwiches or wraps.
- Is there a spicier version? Sure! You can add a bit of chopped chili or Tabasco sauce for a kick of spice.

Personal story:

I always remember the days spent in the kitchen with my grandmother, who taught us how to make eggplant salad. I loved helping her peel the eggplants and admiring how the mayonnaise transformed into a smooth cream. This recipe is not just a simple salad, but a strong connection to tradition and beautiful moments spent with loved ones.

In conclusion, eggplant salad with mayonnaise is not just a recipe, but an experience. Savor every bite and enjoy the aroma and tradition of this simple yet flavorful dish!

 Ingredients: 2 medium eggplants, 3 boiled egg yolks, 1 raw egg yolk, 1 teaspoon mustard, a pinch of lemon salt, 2 teaspoons delicately, 1 small onion, 1 and a half cups of oil. For decoration, I used: green parsley leaves, 2 carrot slices for eyes, tomato for lips and cheeks, a pinch of lemon for the nose.

 Tags:  eggplant salad eggplant mayonnaise