The latest recipes

Eggplant salad

Eggplant salad

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I know that everyone does it, it is very popular and I think that the vast majority of the locals adore it. She is very pleasant in our house, especially by my husband, who no matter how I did it, I tried to change something in her, to bring something new to this salad ... nothing new was brought. like the traditional one. So I come with my recipe that I make just like my mother, with her little secrets learned from her ...

  • 3 eggplants (about 1 kg)
  • 1 small onion
  • salt

pt mayonnaise:

  • 1 yolk
  • 1 tip of mustard knife
  • 150 ml oil

Servings: -

Preparation time: less than 60 minutes


The eggplants are washed, wiped with a kitchen towel, pricked from place to place with a toothpick (to avoid possible "banging" during baking) and bake on the stove. After they are cooked on all sides, they are put in a bowl and left to cool a little, but not too much, they must be cleaned when they are hot, from the back to the top take a strip and under no form a cooked eggplant. it does not pass through a jet of water. If the pieces of burnt shell still remain small, take them with the tip of the knife. After you have cleaned them, cut the spine, put them in a plastic strainer and leave them until the juice no longer flows from them. Place on a wooden bottom and chop with a wooden eggplant chopper. Chop an onion as small as you can and add it over the eggplant. Make a mayonnaise: mix the egg yolk with a little mustard and put the oil in a thin line. Add salt to taste, mayonnaise and mix all with a wooden spoon. Serve with homemade bread and tomatoes and I assure you it is divine.

Good appetite!!!

Tips sites


so that the eggplants remain white, use only wooden or plastic utensils to prepare them


do not use onions in excess, and in the mayonnaise put only a little mustard (so that the mayonnaise is not cut while you are making it) or make mayonnaise from raw yolk and one boiled without mustard. All this changes the taste of the salad, and I want to feel the taste of baked eggplant on the stove or embers


do not put the eggplants under running water after you have baked them, they lose their taste