Eggplant salad with onion (vegan)

Eggplant salad with onion - The summer indulgence, without sacrificing culinary pleasures

Preparation time: 15 minutes
Total time: 15 minutes
Number of servings: 4

Every summer, an eggplant salad with onion becomes the star of the table, a simple and tasty recipe that reminds us of the joys of nature. This salad can easily be made with frozen eggplants, but for true lovers of fresh flavors, using seasonal eggplants is a delight. Moreover, it is a vegan recipe that can be easily served alongside other dishes or on its own, on a slice of crispy bread.

The necessary ingredients for an eggplant salad with onion are simple and accessible:

- 1 bag of frozen eggplants (approx. 400 g)
- 1 medium onion, finely chopped
- 100 ml sunflower oil or olive oil
- salt, to taste
- 1-2 tablespoons of lemon salt (to maintain the color of the eggplants)

Now that you have the ingredients at hand, let's start preparing!

Step 1: Preparing the eggplants

If you are using frozen eggplants, take them out of the freezer and place them in a strainer to thaw. It is important that they drain very well to obtain a creamy and delicious salad. If you choose fresh eggplants, roast them in the oven or on the grill until the skin turns black and the flesh is soft. This process will give them an unmistakable smoky flavor.

Step 2: Chopping the eggplants

Once the eggplants have thawed, chop them lightly with a knife or a fork. It is not necessary to make a puree, just break them down a bit. This will help maintain the texture, which is essential for a successful eggplant salad.

Step 3: Mixing the ingredients

Place the chopped eggplants in a bowl and add salt, then mix well. This will help extract liquid from the eggplants and intensify the flavor. After mixing, gradually add the oil while continuing to stir. The oil will enrich the salad and give it a fine, creamy consistency.

Step 4: Finishing the salad

Finally, add the lemon salt and finely chopped onion. The lemon salt will not only help preserve the color of the eggplants but will also add a note of acidity that will balance the flavor. Gently mix to combine the ingredients, being careful not to crush the onion.

Step 5: Serving

The eggplant salad with onion is generously served on slices of fresh bread, alongside tomatoes and cucumbers. I personally can't resist this fresh combination! It is perfect for a light lunch or as an appetizer at parties.

Useful tips:

- If you want to add extra flavor, you can also add some chopped black olives or some herbs, such as dill or parsley.
- For a spicier version, you can add a crushed garlic clove to the mixture.
- The eggplant salad is delicious the next day, so don’t hesitate to prepare it in advance!

Nutritional benefits:

This salad is an excellent source of fiber and antioxidants, thanks to the eggplants, which are low in calories but rich in nutrients. One serving (about 100 g) contains around 120 calories, making it a healthy and filling choice for those looking to maintain their weight or lose weight.

Frequently asked questions:

1. Can I use fresh eggplants?
Yes, fresh eggplants are excellent! Roast them before using to intensify the flavor.

2. How can I store the eggplant salad?
The salad keeps well in the refrigerator, in an airtight container, for up to 3 days.

3. What other dishes can I serve alongside this salad?
It pairs perfectly with green salads, rice or potato dishes, and various meat preparations.

4. Can I make the salad less oily?
Sure! You can reduce the amount of oil or use Greek yogurt to achieve a creamy texture.

The eggplant salad with onion recipe is a perfect choice for warm summer days, being easy to prepare and full of flavor. Try it and let yourself be carried away by its delicious aromas!