I love this eggplant salad from when I was a child. Once or twice a season, we would ask my mother to make us this delicious eggplant salad recipe. Most often, of course, this happened in the fall, when the eggplants appeared (at the time, eggplants weren’t so easy to find outside of the fall season). But, like any hardworking homemaker, my mother took care to put eggplants (and also roasted peppers) in the freezer, so that, especially at the Christmas table, this delicious salad was not missing. And to be honest, we’ve continued this tradition. This delicious salad is still a staple at our Christmas table.
Eggplant salad with mayonnaise
This classic eggplant salad recipe evokes childhood memories. Roasted eggplants are chopped and combined with finely chopped onions. Mayonnaise (here you can find the recipe) is added for a creamy texture, and the salad is traditionally served on bread with tomatoes.
Medium
Equipment
1 large pot to put the baked eggplant in it
1 bowl
1 wooden chopper
Ingredients
For mayonnaise
3 hard-boiled eggs- 1 egg yolk
- 200 ml sunflower oil
- 1 tsp mustard
- 1 tsp sugar
- 1 lemon
- 1 tsp salt
Instructions
- First we have to cook the eggplants. There are three ways to roast eggplant: on the stovetop (gas range), on a cooktop, or outdoors on a grill. Roast the eggplants: On the stovetop: Place the eggplants on the stovetop grate over medium heat. Turn them occasionally until they become soft and the skin browns and blisters, about 30-45 minutes.On a cooktop: Place the eggplants directly on the preheated cooktop at medium heat. Turn them occasionally until they become soft and the skin browns and blisters, about 30-45 minutes.On a grill: Preheat the grill to medium-high heat Place the eggplants on the grill and cook, turning occasionally, until they become soft and the skin browns and blisters, about 15-20 minutes per side.You can also bake them in the oven (
180 °C (356 °F) ) in case you can't in one of the three options listed above. No matter which method you choose, after roasting, the eggplants are placed in a pot, sprinkled with coarse salt, and covered with a lid. - After the eggplants have finished roasting, and they sat for a few minutes with salt in the pot covered with a lid, we start to peel them and then let them drain very well by placing them obliquely on a wooden cutting board or a sieve. . After they have drained, we start to chop them with a wooden chopper and put them in a bowl. We clean and wash the onion well, chop it as finely as possible and put it in the bowl with the chopped eggplants.
- Prepare the mayonnaise according to this recipe and add it to the bowl, mixing all the ingredients as well as possible. Add salt to taste. Serve on bread (toast) with tomatoes. Enjoy!
Notes
Tried this recipe?Let us know how it was!