Romanian Eggplant Salad (w/ Mayonnaise)
User Reviews
5.0
3 reviews
Excellent
Romanian Eggplant Salad (w/ Mayonnaise)
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This Romanian eggplant salad with mayo is a fantastic appetizer that pairs perfectly with fresh tomatoes or roasted peppers salad. It’s also an excellent choice for breakfast or a light lunch.
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Ingredients
- 3 large eggplants
- 1 egg yolk
- 1 teaspoon mustard
- 1 teaspoon salt
- 100-120 ml sunflower oil
- 1 small onion (or two green onions) to taste
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Instructions
- Prick the eggplants with a fork and roast them either over hot coals, on the stovetop flame, or in the oven.
- Once roasted, peel the eggplants and place them in a strainer to drain excess liquid.
- Finely chop the eggplants using a knife or a food processor. Traditionally, a knife or a special eggplant chopper was used, resulting in finely chopped eggplant with a slightly coarser texture compared to the smoother consistency achieved with a food processor.
- In a bowl, prepare the mayonnaise by combining the egg yolk and mustard. While whisking continuously, gradually add the oil in a thin stream. The mayonnaise will thicken and become creamy. The amount of mayo depends on your personal preference—some people prefer just a small amount, while others love to add plenty.
- Chop 2 green onions, including the green stalks, and mix them into the chopped eggplant along with the mayonnaise. If green onions are not available, finely chop a small regular onion as a substitute.
- Serve the eggplant salad with slices of bread, fresh tomatoes or roasted bell peppers salad.
Notes
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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