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Romanian Eggplant Salad (w/ Mayonnaise)
5 from 3 votes

Romanian Eggplant Salad (w/ Mayonnaise)

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.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Romanian

Ingredients

  • 3 eggplant large
  • 1 egg yolk
  • 1 teaspoon mustard
  • 1 teaspoon salt
  • 100-120 ml sunflower oil
  • 1 small onion to taste, or two green onions

Instructions

    Cup of Yum
  1. Prick the eggplants with a fork and roast them either over hot coals, on the stovetop flame, or in the oven.
  2. Once roasted, peel the eggplants and place them in a strainer to drain excess liquid.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the eggplant salad with slices of bread, fresh tomatoes or roasted bell peppers salad.

Notes