Eggplant salad

When I have roasted eggplants on hand, I quickly make this salad, especially if I'm in the mood for something simple, without too much hassle. It doesn't take long to prepare, but I always let the eggplants drain well to achieve the right texture. If I want to serve it for lunch, everything is ready in less than half an hour. Sometimes I add mayonnaise, other times I stick to the classic version.

Quick Info

Total Time: 25-30 minutes
Preparation Time: 20 minutes
Cooking Time: not needed (just already roasted eggplants)
Servings: 2-4
Difficulty: easy
Recipe Type: quick salad, snack

Ingredients

2 roasted eggplants
1 small onion
1-2 cloves of garlic
salt
pepper
oil (to incorporate the eggplants, I add it gradually)
(optional) mayonnaise

Preparation Method

1. After roasting the eggplants, I peel them and place them in a strainer. I let them drain for at least 15 minutes to release excess water. I never skip this step, otherwise the salad will be watery.
2. I chop the eggplants finely with a knife or, if I'm in a hurry, I put them in the food processor for a few seconds.
3. I transfer the drained eggplants to a bowl. I start adding oil gradually, continuously stirring with a wooden spoon or spatula, until they reach a creamy consistency.
4. I add salt and pepper to taste. I adjust, taste and add more if necessary.
5. I chop the small onion as finely as I can. I crush the garlic or chop it very finely. I mix them with the eggplants.
6. If I want a richer version, I add a little mayonnaise. I mix until it becomes homogeneous.
7. I chill for 10 minutes if I have time, but it can also be served immediately.

Why I Make the Recipe Often

It’s one of the quickest salads when I have roasted eggplants. It doesn’t have complicated ingredients and pairs easily with bread, tomatoes, or as part of an appetizer platter.

Tips and Variations

Tips

- Let the eggplants drain as much as possible. There’s a difference in texture.
- The oil is added gradually, not all at once. This helps prevent the mixture from splitting.
- For a less intense onion flavor, I soak it in cold water for a few minutes after chopping.
- It’s good to taste for salt and pepper every time. Sometimes the eggplants need a little more.

Substitutions

- Garlic can be omitted without any problems if you don’t like its taste.
- If you don’t want onion at all, you can use only garlic, but the texture will be different.
- Mayonnaise is completely optional and can be replaced with a little full-fat yogurt if you want a lighter version.

Variations

- For a different taste, you can add a pinch of sweet or hot paprika.
- Sometimes I use red onion for a slightly sweeter flavor.
- Instead of regular oil, cold-pressed sunflower oil can be used.

Serving Ideas

- On slices of fresh or toasted bread.
- As part of a platter with other salads (caviar salad, hummus).
- Goes well with sliced tomatoes or cucumbers.
- Can be served on vegetable rounds (bell pepper, cucumber) for a quick appetizer.

Frequently Asked Questions

Can I use frozen eggplants?
Yes, but it’s important to let them drain completely after thawing, otherwise the salad will be more liquid.

If I add mayonnaise, how much should I use?
I add 1-2 tablespoons, depending on my preferences. I mix gradually and stop when it’s creamy enough for my taste.

Does the salad need to be refrigerated or can it be eaten immediately?
It can be served immediately, but if it sits for 10-15 minutes in the fridge, the flavors combine better.

If I don’t have a food processor, can I chop the eggplants with a knife?
Yes, that works very well. The texture will be slightly more rustic, but still just as good.

Can I make more and save it for the next day?
Yes, but the texture may change slightly by the next day. I recommend mixing a little before serving.

Nutritional Values

Approximately, for one serving (without mayonnaise):
Calories: 110-150 kcal
Protein: 2-3 g
Carbohydrates: 8-10 g
Fats: 8-10 g (depending on how much oil you add)
If you add mayonnaise, the fat and calorie content increases significantly. These are just estimates and may vary depending on the type of oil and exact quantities.

Storage and Reheating

Eggplant salad can be stored in the refrigerator in a covered container for a maximum of 1-2 days. I do not recommend reheating – it is served cold or at room temperature. If it sits longer, the texture may become slightly watery, but it can be mixed again before serving.

 Ingredients: 2 roasted eggplants, 1 small onion, 1 or 2 cloves of garlic, salt, pepper, oil

 Tags:  eggplant salad eggplant