Eggplant Salad with Zucchini
To prepare a delicious eggplant and zucchini salad, carefully follow the steps below. We start by roasting the eggplants. Preheat the oven to a medium temperature, about 200 degrees Celsius. Place the eggplants on a baking sheet lined with parchment paper and roast them for about 30-40 minutes, until the skin turns black and the flesh is soft. Once roasted, remove them from the oven and let them cool slightly. After cooling, peel the eggplants using a sharp knife or a spoon to scoop out the soft flesh. It is important to let the eggplants drain well to avoid the salad becoming watery.
Meanwhile, prepare the zucchini. Wash it well, then peel it. Cut it into medium-sized pieces and place it in a pot of boiling water. Boil the zucchini for about 10-15 minutes, until it becomes soft but not overcooked. If the zucchinis have small seeds, it’s better to leave them; they will not affect the final texture of the salad. Once boiled, drain the zucchini and let it cool slightly.
In a large bowl, chop the onion as finely as possible. If you prefer a stronger onion flavor, feel free to leave it larger, as I did. Now, returning to the cooled eggplants, use a mixer or a knife to mash them. Gradually add a splash of olive oil, mixing well to achieve a smooth texture. Next, add the boiled zucchini and mash it with a fork, mixing all the ingredients together until well combined.
After obtaining a homogeneous paste, add the chopped onion and salt to taste. Mix well so that all the flavors combine. The salad can be served plain, but for an extra flavor boost, you can accompany it with mayonnaise. This eggplant and zucchini salad is not only delicious but also healthy, with a creamy texture and rich taste. You can enjoy it on toasted bread or as a side dish with any main course. It is a perfect choice for summer meals, bringing a touch of freshness and flavor to every bite.
Ingredients: 2 large eggplants, 1 zucchini, 1 onion, salt, oil
