Eggplant salad

Eggplant Salad with Mayonnaise - A Deliciously Easy Recipe

Who doesn't love a flavorful, creamy, and tasty eggplant salad? This recipe is perfect for a light lunch or as an appetizer at a festive meal. What makes this salad truly special is the combination of eggplants, mayonnaise, and onions, which create a fine texture and an unmistakable taste. Let's show you how to prepare this delicious salad, step by step!

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

Ingredients:

- 1 bag of eggplants (about 3 chopped, frozen eggplants)
- 1 medium onion
- Salt, to taste
- For mayonnaise:
- 1 boiled egg yolk
- 1 raw egg yolk
- 2 teaspoons of mustard (preferably Dijon mustard for a more intense flavor)
- 1 tablespoon of lemon juice (approximately)
- 100-150 ml sunflower oil (or olive oil for a more refined taste)

Preparing the Eggplant Salad:

1. Thawing the eggplants: Remove the bag of eggplants from the freezer and place it in a colander. Let the eggplants thaw completely, then drain them well. This is an essential step to prevent a watery salad!

2. Boiling the egg: In a small pot, bring water to a boil. Add the egg and boil for 10 minutes. Once boiled, cool it under cold running water to stop the cooking process. Peel the egg and set it aside.

3. Making the mayonnaise: In a small bowl, mash the boiled yolk with a fork until it becomes a fine paste. Add the raw yolk, mustard, and lemon juice. Mix well until you achieve a smooth composition. Now, gradually add the oil, little by little, while continuously mixing. The mayonnaise is ready when it becomes shiny and no longer runs.

4. Assembling the salad: Finely chop the onion. In a large bowl, add the drained eggplants, chopped onion, salt to taste, and the prepared mayonnaise. Gently mix until all ingredients are well combined.

5. Serving: Let the salad sit in the refrigerator for about 15 minutes to enhance the flavors. Serve with toasted bread or pita, and why not, alongside some olives for an extra touch of flavor!

Useful tips and variations:

- Alternative mayonnaise: If you want a lighter version, you can replace the mayonnaise with a mixture of sour cream and Greek yogurt, which will add a fresh note to the salad.
- Creative additions: You can experiment by adding freshly chopped dill or parsley for an extra flavor. If you are fans of spicy taste, feel free to add a few slices of hot pepper.
- Frequently asked questions:
- How can I store the eggplant salad? You can keep the salad in the refrigerator in airtight containers for 2-3 days.
- Can I use fresh eggplants? Of course! Roast the eggplants on the grill or in the oven until soft, then continue with the recipe.

Nutritional values (per serving - estimated):

- Calories: 250
- Fat: 20g
- Carbohydrates: 10g
- Protein: 5g

This eggplant salad is not only delicious but also a good source of vitamins and minerals. Eggplants are rich in antioxidants and help maintain heart health. So, feel free to include it in your diet!

In conclusion, this eggplant salad with mayonnaise is a simple yet elegant dish that will surely bring a smile to the faces of your loved ones. Experiment, adapt to your tastes, and don't forget to enjoy every bite! Bon appétit!

 Ingredients: One bag of eggplants (3 chopped eggplants) salt 1 onion MAYONNAISE: 1 boiled egg yolk 1 raw egg yolk 2 teaspoons of mustard lemon juice 100-150 ml oil.

 Tags:  salad eggplant salad