Eggplant salad

Eggplant salad is one of those recipes I make without thinking too much, especially in summer. I like to roast the eggplants in the oven since I don't have a gas stove, so I've gotten used to it. After they cool down, I let everything drain simply – I drain the eggplants well, chop them with whatever I have on hand, and I don't complicate things at all. I always add onions, and I make the mayonnaise quickly, with ingredients at room temperature. I never get bored of it, and it rarely stays too long in the fridge.

Quick Info

Total time: about 90 minutes (depending on how long it takes to roast and cool the eggplants)
Preparation time: 20-30 minutes (without roasting the eggplants)
Eggplant roasting time: 45-60 minutes (depending on size and oven)
Servings: 6-8 slices of bread (or 3-4 normal servings)
Difficulty: easy
Recipe type: cold salad, appetizer

Ingredients

6-7 eggplants (medium size, well ripened)
2 green onions
1 small red onion
Salt, to taste
For mayonnaise:
1 egg yolk (raw)
1 teaspoon mustard
Oil (preferably sunflower, as much as it absorbs, about 100-150 ml)
For garnish:
Dried parsley

Preparation method

1. Preheat the oven and place the whole eggplants on a baking tray lined with parchment paper. Roast them at 200°C, turning them occasionally until the skin blackens and the flesh is soft. In the absence of a flame stove, the oven does the job well, but it takes a bit longer.

2. After roasting, I take the eggplants out and let them cool slightly in a plastic strainer. I don’t peel them while they are hot; I wait until I can handle them without burning myself. They remain in the strainer after peeling as well, so the juice drains out; otherwise, the salad would turn out watery.

3. When well-drained, I chop the eggplants finely on a cutting board. I use a wooden or plastic knife, not metal – I’ve noticed that this way they don’t acquire a bitter taste. Even the bowl in which I mix is also plastic, for the same reason.

4. I finely chop the onions: the green onion and the red onion. I add them over the eggplants and mix.

5. For the mayonnaise, I place the yolk and mustard in a bowl at room temperature. I start whisking with a spoon or whisk, only in one direction. I add the oil little by little, continuing to mix, until it becomes a thick cream. It’s important that the egg, oil, and mustard are not cold; otherwise, the mayonnaise may curdle.

6. I add the mayonnaise over the eggplants and onions, homogenizing everything, then adjust the salt. If I feel it needs more, I add a pinch of salt and taste.

7. I transfer to bowls or a plate, sprinkling a little dried parsley on top for garnish.

8. Eggplant salad is served on bread, plain or with slices of tomatoes sprinkled with salt. It also works as an appetizer for a larger meal.

Why I make the recipe often

Because it’s simple, uses seasonal ingredients, and doesn’t take long to prepare. It can be kept in the fridge for a day or two, and I enjoy it even the next day on a slice of bread. I don’t need a food processor or special utensils.

Tips and variations

Tips

- Let the eggplants drain as well as possible; otherwise, the salad will be watery.
- The cutting board and knife should be wooden or plastic, not metal.
- The ingredients for the mayonnaise should be at room temperature.

Substitutions

- You can use only red onion or only green onion if you don’t have both.
- If you don’t want raw egg, you can try a vegan mayonnaise (with soy milk or store-bought mayonnaise).
- For a lighter version, you can use less mayonnaise or none at all.

Variations

- Sometimes I skip the mayonnaise and just add a little oil and salt.
- If you want a more intense flavor, add a bit of crushed garlic instead of onion.
- For a more rustic texture, don’t chop the eggplants too finely.

Serving ideas

- On slices of fresh or toasted bread.
- With sliced tomatoes sprinkled with salt.
- As part of a cold appetizer platter.

Frequently asked questions

1. Can eggplants be roasted on an electric stove?
Yes, but it takes longer than on a flame or in the oven and sometimes they don’t cook evenly.

2. Do I have to use mayonnaise?
No. It can be made without it, just with oil, but the texture and flavor will be different.

3. What happens if I use a metal knife?
The eggplants may acquire a slightly bitter taste or oxidize faster.

4. How long can I keep the salad in the fridge?
Ideally, you should consume it within 1-2 days. After that, the taste starts to change.

5. What kind of oil is good for mayonnaise?
Sunflower oil is the most neutral, but you can use another type, as long as it doesn’t have a strong flavor.

Nutritional values

Estimate for 100 g: approximately 130-170 kcal (varies depending on how much mayonnaise you use)
Proteins: 1-2 g
Fats: 12-15 g
Carbohydrates: 4-6 g
Eggplant salad has low carbohydrates, and the calories mainly come from mayonnaise and oil. Without mayonnaise, it is much lighter.

Storage and reheating

Eggplant salad can be stored in the fridge, covered, for up to 2 days. It is not suitable for freezing and should not be reheated. If liquid accumulates on the surface, it can be drained before serving. After a day, the flavor becomes more uniform, but don’t keep it longer.

 Ingredients: 6-7 eggplants, 2 green onions, 1 small red onion, salt, homemade mayonnaise (from 1 egg yolk, mustard, and oil), dried parsley for decoration

 Tags:  eggplant salad eggplants