Eggplant Salad

Every summer, I make eggplant salad at least twice a week, especially when good eggplants are available at the market. I like to roast the eggplants directly over the flame on a metal tray because I find they taste better that way. I rarely complicate things with the oven since the result is quicker and more flavorful when you stay by the stove. Usually, I use a simple blender to finish everything in a quarter of an hour.

Quick Info

Total Time: 50-60 minutes (including roasting and cooling)
Servings: 4-6
Difficulty: Easy

Ingredients

3 large, well-ripe eggplants
1 large onion
200 ml oil (I prefer sunflower oil)
Salt, to taste

Preparation Method

1. Place the eggplants on a metal tray directly on the stove over medium to high heat. Let them cook for about 10-12 minutes on each side until the skin blackens and becomes brittle, and the eggplants soften completely. Turn them on all sides to avoid any raw spots.

2. When they are ready, place them in a colander and let them cool for a few minutes. The skin is easier to peel if you cut a little at the stem and peel from the top, not the side. Use gloves or a spoon if you want to avoid burns.

3. After you have completely peeled the skin and stem, place them back in the colander or on a slightly tilted plate and let them drain for at least 30 minutes. It’s important to remove as much liquid as possible; otherwise, the salad will be watery.

4. While the eggplants are draining, peel a large onion and cut it into quarters. If the onion is strong, you can rinse it briefly in cold water and then drain it.

5. Put the well-drained eggplants into the blender bowl. Blend briefly until they have a fine texture, but do not make a complete puree; otherwise, they will become too mushy.

6. Add the onion pieces, salt to taste, and pulse the blender a few more times, just enough to chop the onion and mix evenly.

7. Start adding the oil gradually, about half at first. Turn on the blender at low speed and let it incorporate. Stop, add the remaining oil, and blend briefly again. Taste for salt.

8. Transfer the salad to a bowl and gently mix with a spatula if you want an airy texture. If you feel it’s too oily, you can add a little of the liquid drained from the eggplants.

Why I Make This Recipe Often

For me, it’s one of the quickest salads, especially when I have roasted eggplants stored in the freezer. It’s made with four ingredients, doesn’t create much mess, keeps well in the fridge for a few days, and works as a snack, breakfast, or side dish. Plus, it’s easy to adapt to what I have on hand.

Tips and Variations

Tips

- Roast the eggplants over the flame if you want the classic flavor. They turn out okay in the oven, but not as intense.
- Use the blender briefly so it doesn’t turn into complete mush. If you want the salad to be a bit more rustic, you can use a large knife or a wooden spoon.
- If you want the onion to be softer, you can chop it separately and soak it in salted water for a bit.
- Do not use extra virgin olive oil, as it changes the taste.

Substitutions

- You can replace the onion with red onion for a slightly sweeter and milder taste.
- If you want it without onion, add a bit of crushed garlic.
- Sunflower oil is the most suitable, but if you don’t have it, you can use grape or corn oil.

Variations

- For a creamier salad, add 1-2 tablespoons of plain mayonnaise (homemade or store-bought).
- You can add some finely chopped roasted bell pepper directly into the salad.
- Sometimes I also add a few drops of lemon juice, but only if the eggplants are very sweet.

Serving Ideas

- On toasted bread, as a spread.
- As a side dish for simple roasts, grilled meats, or fish.
- Next to sliced tomatoes or bell peppers.
- It can also be used in sandwiches with fresh cheese.

Frequently Asked Questions

1. How do I roast eggplants without making smoke in the kitchen?
If you have a good range hood, turn it on to maximum and keep the window open. You can place a thin tray directly over the flame, but do not leave the eggplants unattended. If you want to avoid smoke altogether, roast them in the oven, but the taste will be a bit milder.

2. Does eggplant salad oxidize quickly?
Eggplants darken in color quite quickly, but if you prepare and mix them immediately with oil, not much happens. If you want them to stay as light in color as possible, you can add a little lemon juice at the end.

3. Can I make the salad without a blender?
Yes, you can chop the eggplants with a wooden knife or wooden spoon, as in the old days. The texture will be a bit more rustic, but the taste is the same.

4. Can it be made with frozen eggplants?
Yes, it can. Thaw them in advance, let them drain well, and then drain them very well. The texture will be a bit softer, but the taste remains good.

5. Why does my eggplant salad separate?
This can happen if you add all the oil at once or if the eggplants are not drained enough. Add the oil gradually while mixing slowly. If it separates, add a little of the eggplant liquid or water and mix again.

Nutritional Values (per serving, for 6 servings)

Calories: approximately 170-180 kcal
Protein: 1.5 g
Fats: 17 g (almost all from the oil)
Carbohydrates: 3-4 g
Fiber: 2-3 g
It is a salad rich in fats, filling, and with fiber, relatively low in carbohydrates.

Storage and Reheating

Eggplant salad keeps well in the fridge, in a closed container, for up to 3-4 days. I do not recommend freezing it, as the texture changes too much. It is not reheated – it is served cold or at room temperature. If a little oil separates on the surface, just mix gently before serving.