Eggplant salad

Eggplant salad with mustard mayonnaise - a delicious and quick recipe

Preparation time: 15 minutes
Chilling time: 30 minutes
Total: 45 minutes
Servings: 4

If you want to impress your guests with a simple yet flavorful appetizer, eggplant salad with mustard mayonnaise is the perfect choice. This recipe transforms frozen roasted eggplants into a creamy and aromatic delight, ideal for any occasion. Here’s how you can prepare it step by step.

Ingredients:
- 300-400 g roasted eggplants (from the freezer)
- 1 egg yolk
- 2 tablespoons mustard (preferably a quality one with intense flavor)
- 150 ml sunflower oil (or olive oil for a more aromatic note)
- Onion (to taste, recommended 1-2 small onions)
- Salt and white pepper (to taste)

Step 1: Thawing and draining the eggplants
Remove the eggplants from the freezer and let them thaw completely. This process may take about 30 minutes. It is essential to drain the eggplants well, as they will release a lot of water. Use a sieve or a bowl with holes to allow excess liquid to drain.

Step 2: Preparing the salad
In a large bowl, add the drained eggplants. Use a hand blender or a masher to turn them into a fine paste. While blending, gradually add the sunflower oil to achieve a creamy texture.

Step 3: Integrating the ingredients
Add the egg yolk and continue mixing. Here comes the secret of the recipe: add the mustard alternating with the oil. This will add an interesting flavor and improve the consistency of the salad. Keep mixing until all ingredients are well integrated and the mixture becomes homogeneous.

Step 4: Seasoning
Add salt and white pepper to taste. These will enhance the flavor of the eggplant and mustard. Taste and adjust the seasonings, ensuring that the salad is perfect for your palate.

Step 5: Chilling
Transfer the salad to an airtight container and place it in the fridge for at least 30 minutes. This will allow the flavors to meld and intensify, giving you a richer taste.

Step 6: Adding the onion
When you are ready to serve the salad, finely chop the onion. Add it to the salad just before serving to keep its crunchy texture. You can use red onion for a pop of color or green onion for a milder flavor.

Serving suggestions:
Serve the eggplant salad with toasted bread or on baguette slices. You can also add slices of tomatoes or olives for a more vibrant appearance. This salad is perfect for parties, picnics, or as a side dish with meat dishes.

Possible variations:
For a personalized touch, you can add some finely chopped olives or nuts for extra texture. You can also replace the mustard with pesto or yogurt sauce for a lighter version.

With this simple and quick recipe, you will achieve an eggplant salad with a unique flavor that will surely become one of your favorites. Enjoy!

 Ingredients: a bag of frozen roasted eggplants (I think it was about 300-400 g) one egg yolk two tablespoons of mustard about 150 ml of sunflower oil onion to taste salt white pepper

 Tags:  eggplant salad eggplants