Eggplant salad served in tomatoes

Eggplant salad served in tomatoes - a summer delight that combines the flavor of eggplant with the freshness of tomatoes. This simple and quick recipe is perfect for a summer meal or as an appetizer at a party. I will guide you step by step in preparing this delicious salad and provide you with useful tips to achieve a perfect result.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4

### Ingredients:

- 5 medium eggplants
- 2 medium onions
- 1 egg yolk
- 100 ml sunflower oil (for mayonnaise)
- Salt, to taste
- 4 large tomatoes (for serving)
- 2 bunches of green onions
- 1 frisée lettuce
- Mustard seeds, for decoration (optional)
- Mayonnaise, for serving (optional)

### Preparation instructions:

1. Roasting the eggplants: Start by preheating the oven to 200 degrees Celsius. Wash the eggplants and cut them lengthwise in half. Place them on a baking tray lined with parchment paper, cut side up. Roast the eggplants for 30 minutes or until the flesh is soft and slightly caramelized. This process will not only enhance their flavor but also make them easier to peel.

2. Peeling the eggplants: After they have cooled slightly, scoop out the flesh with a spoon and place it in a plastic strainer (avoid metal as it may react with the eggplants). Let the flesh drain well for 15-20 minutes to avoid a watery salad.

3. Preparing the salad: Finely chop the onions and add them to the eggplant flesh. Add the egg yolk, salt to taste, and gradually incorporate the oil while vigorously mixing to achieve a creamy texture similar to mayonnaise. This technique is important to encourage emulsification and to obtain a rich flavor.

4. Assembling the salad: Wash the tomatoes and cut off the top to create a lid. Using a spoon or a teaspoon, carefully scoop out the flesh of the tomatoes, leaving a thin wall. Fill each tomato with the eggplant salad using a spoon or a piping bag.

5. Decoration and serving: Arrange the stuffed tomatoes on a platter and garnish with finely chopped green onions. You can add some mustard seeds for an extra texture and flavor. Serve the eggplant salad in tomatoes alongside frisée lettuce leaves for an elegant presentation.

### Useful tips:

- Vegan option: If you want a vegan version, you can omit the egg yolk and use silken tofu as a base for the mayonnaise.
- Flavor variations: You can add chopped black olives or roasted red peppers to give your salad extra color and flavor.
- Storage: The eggplant salad can be kept in the refrigerator in an airtight container for 2-3 days, but it is recommended to add the fresh tomatoes just before serving to avoid them becoming soggy.

This eggplant salad served in tomatoes is a perfect choice for warm days, offering freshness and flavor in a beautiful presentation. Enjoy it with friends and family, and savor every bite!

 Ingredients: -5 eggplants-2 medium onions-oil,salt-1 egg yolk-1 cup of oil (100 ml)For decoration:-4 tomatoes-2 bunches of green onions-1 head of lettuce-mustard seeds-mayonnaise