ElfyHow to prepare this recipe
Eggplant (Aubergine) salad with mayonnaise always reminds me of childhood and especially summer time.
I love this salad, which for me unconditionally come with freshly homemade mayonnaise. After is done, left in the fridge to cool well then eaten with slices of sweet and juicy tomatoes.
I really like eggplants, they are my favorite vegetables, although I like almost all vegetables.
Eggplant Salad Recipe (Video)
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 20 min min | 60 min min | 30 min min | 110 min min |
Exploring the Flavors of Romanian Eggplant (Aubergine) Salad with Mayonnaise
If you’re looking for a dish that combines simplicity with rich, creamy flavors, Romanian Eggplant (Aubergine) Salad with Mayonnaise is the perfect choice. This beloved salad, known as “salată de vinete” in Romania, is a staple in many households and offers a delightful taste of Eastern European cuisine.
What makes
Eggplant (Aubergine) Salad with Mayonnaise so special is its simplicity. With just a handful of ingredients—eggplants, mayonnaise, and a touch of seasoning—you can create a dish that’s bursting with flavor. Some variations include a hint of garlic, adding a subtle kick that complements the creamy base.
I’m really happy to share this recipe with you today, because it’s one I grew up with 🙂 It’s my mom’s recipe and we’ve been making this for as long as I can remember.
It is the simplest recipe
in the world, only few ingredients and it’s just to die for 🙂 I grew up eating this salad, and it’s probably one of the first things I ever learned how to make 🙂
For vegans and vegetarians: If you put just oil instead of mayo, then is full vegetarian. Or can be made with vegetable mayo.
Ingredients
Instructions
You can either grill the eggplants or roast them in the oven at 190°C (375°F).
If you roast them in oven, first place them on a baking sheet, poke some holes in the eggplants with a fork.
This is a very important step. If you don’t poke them, you’ll risk them exploding in the oven, making mess.
Make sure they are baked really well, for about 45 minutes, turning them every 15 minutes using a pair of tongs.
Once they are done, let them cool completely.
Once cooled start peeling them using a knife.
If you’ve cooked them enough, the peel should come off easily. Make sure to remove any of the dark peel.
Transfer them to a colander over a bowl and let them drain for about 20 minutes.
You want to extract as much water out of them as possible.
Place the eggplants in a food processor, add the onion, salt, lemon juice and process until smooth.
Make the homemade mayo, or use store bought.
Mix well the egg yolk with the mustard, and then add slowly the oil. Keep whisking until you use all the oil.
Add the mayo to the cream, and mix well.
Chill for about 30 minutes before serving, it’s best served cold.
Enjoy, Good Appetite!
