Eggplant salad

When I have too many ripe eggplants and want a quick salad, I turn to this version with onion and garlic. I make it when eggplants are in season, usually after roasting them on the stove. It tends to go quickly if I have the eggplants already drained. It's one of those recipes that can be made without thinking too much about the steps.

Quick info

Total time: 40-50 minutes (if you have pre-roasted eggplants, 15 minutes)
Servings: 4
Difficulty: easy

Ingredients

3 large eggplants (approx. 1 kg, roasted, peeled, and well drained)
2 medium onions
4-5 cloves of garlic
3 tablespoons of mayonnaise (homemade or store-bought)
1 tablespoon sunflower oil
salt
pepper

Preparation method

1. Roast the eggplants over an open flame or in the oven until soft. Peel them while they are warm, and let them drain in a colander for at least 30 minutes, ideally an hour or more if you have time. If using frozen roasted eggplants, let them thaw and drain all the water.

2. Chop the eggplants as finely as possible. I use a wide-bladed knife. If you want a very fine texture, you can use a blender, but no more than 20-30 seconds. They should not turn into a complete paste.

3. Peel the onion and garlic. Grate the onion finely, as well as the garlic if you don't want to feel pieces. Everything can also be chopped with a knife, but grating gives a more uniform texture and the flavor spreads better.

4. Put the oil in a small pan and heat it over medium heat. Add the grated onion and garlic, letting them cook for 2-3 minutes, stirring constantly. They should not fry or color, just lose their sharpness. Remove from heat and let cool.

5. Mix the eggplants with the cooled sautéed onion and garlic. Add salt to taste. Finally, add the mayonnaise, spoon by spoon, and mix well. You can adjust the amount of mayonnaise depending on whether you want a denser or lighter texture.

6. Taste and adjust with salt and pepper. Transfer the salad to a bowl and refrigerate for at least 30 minutes before serving. It can be eaten immediately, but the flavors meld better after sitting.

Why I make this recipe often

I often prepare this salad in the summer when I have roasted eggplants on hand. It's easy to make and keeps well in the fridge for a few days. It works as a snack or as a base for various sandwiches. I like that you can control exactly how fine or rustic you want it to be. The recipe is not fussy, and the ingredients are easy to find.

Tips and variations

Tips

- Let the eggplants drain as much as possible. The better they are drained, the less watery the salad will be.
- For an airy texture, mix everything with a wooden spoon, not in a food processor.
- Add the mayonnaise gradually. You may want less or more, depending on taste and consistency.

Substitutions

- Homemade mayonnaise makes a difference in taste, but if you're short on time, store-bought can also be used.
- Sunflower oil can be replaced with olive oil for a slightly different taste, but not too much, so it doesn't overpower the eggplant flavor.
- For onion, if you prefer a milder taste, you can use red onion.

Variations

- For a mayonnaise-free version, use only oil (up to 2 tablespoons), increase the amount of onion, and mix vigorously.
- You can add a few chopped parsley leaves for freshness.
- For those who prefer, finely chopped bell pepper can be added.
- In some regions, a little mustard is added. I don't use it, but it's an option.

Serving ideas

- On toasted bread, with sliced tomatoes on the side.
- In sandwiches with thin slices of cucumber or bell pepper.
- As a side dish with grilled meat.
- It also works well plain, for breakfast or dinner.

Frequently asked questions

1. Can I freeze the eggplant salad with mayonnaise?

I do not recommend it. Mayonnaise does not retain its texture when frozen, and the salad separates when thawed. Simple roasted eggplants can be frozen, but not the final mixture.

2. What type of mayonnaise do I use?

I usually make classic mayonnaise from raw egg. Light or store-bought mayonnaise can also be used if you're careful about the ingredients.

3. Can I use less garlic?

Yes. The garlic flavor can be easily adjusted. If you want a more subtle flavor, use only one or two cloves, or omit it altogether.

4. Does the eggplant salad need to chill before serving?

I recommend chilling it for at least 30 minutes in the fridge. The flavor balances out, and the texture binds better.

5. What do I do if the salad turns out too watery?

Most likely, the eggplants were not drained sufficiently. You can try leaving it uncovered in the fridge for an hour, or mix in a piece of crustless bread, crumbled, to absorb the excess.

Nutritional values

For one serving (out of 4):

- Calories: approx. 180-200
- Protein: 2-3 g
- Fat: 15-18 g (depending on mayonnaise)
- Carbohydrates: 7-10 g

If you use light mayonnaise or less, the fats and calories decrease. The salad has few proteins but is filling due to the fats.

Storage and reheating

The eggplant salad with mayonnaise should be kept in the fridge, in a sealed container. It lasts 2-3 days without problems. It is not reheated, served only cold or at room temperature. If it separates slightly over time, mix it before serving. Freezing is not recommended.