Eggplant salad with mayonnaise and onion

Eggplant salad with mayonnaise and onion - a classic Romanian recipe, perfect for any occasion. This dish is a true delight, ideal as an appetizer or side dish, bringing a rich and aromatic flavor to your table. I will guide you step by step on how to prepare it, so you can achieve a perfect and tasty result.

Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Number of servings: 6-8

Ingredients:
- 1 kg roasted eggplants
- 250 ml oil (sunflower or olive oil - for a more intense flavor)
- 2 eggs (for mayonnaise)
- 2 medium onions (for added flavor)
- Salt, to taste

Preparation:

1. Roasting the eggplants: Start by roasting the eggplants. You can roast them on the grill, in the oven, or directly on the flame. If you choose the oven, preheat it to 200 degrees Celsius. Place the eggplants on a tray and roast them for about 30-40 minutes, turning them occasionally, until the skin turns black and the flesh is soft. This step is essential for achieving a fine-textured eggplant salad.

2. Preparing the mayonnaise: While the eggplants are roasting, you can prepare the mayonnaise. In a bowl, crack the two eggs and add a pinch of salt. Using a hand mixer or an immersion blender, start mixing on low speed, gradually adding the oil. Continue mixing until the mayonnaise starts to thicken and become airy. It is important to add the oil gradually to avoid separating the mayonnaise.

3. Preparing the eggplants: After the eggplants have cooled, peel them and chop them finely or mash them using a blender. Gradually add the chopped eggplants to the mayonnaise, mixing gently to maintain a creamy texture. You can adjust the consistency of the salad by adding more mayonnaise, according to your preferences.

4. Adding the onion: Peel and finely chop the onion. Add the chopped onion to the eggplant and mayonnaise mixture, mixing well. The onion brings a pleasant contrast of flavor, but it can be omitted or replaced with green onion for a milder taste.

5. Seasoning: Taste the salad and add salt to your liking. Let the eggplant salad sit in the refrigerator for about 30 minutes before serving. This resting time allows the flavors to blend, resulting in a tasty dish.

Serving suggestions: Serve the eggplant salad on slices of toasted bread or as a filling for sandwiches. You can garnish it with olives or fresh herbs for an attractive appearance.

Variations: You can experiment by adding ingredients like crushed garlic, roasted peppers, or even yogurt for a lighter version of the salad. Each variation brings an interesting twist to the traditional recipe.

This eggplant salad with mayonnaise and onion is a true symbol of Romanian cuisine, easy to prepare and full of flavors. I encourage you to try it and enjoy its delicious taste, perfect for any meal!