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Eggplant salad with mayonnaise

Eggplant salad with mayonnaise

Bake the eggplant on a plate on the stove (or in the oven in the pan, or on a grill you have on hand).

they cook well, but be careful not to burn them.

when they are cooked, they are put on a wooden shredder to cool.

when they are cold, peel them, and drain them in a sieve and a bowl underneath.

when drained well, chop finely with either a knife or a blender.

if you prepare mayonnaise.

put an egg to a boil, and boil until it is hard.

the boiled and cooled egg is removed from the yolk.

it is given on the small grater.

add the raw egg yolk, a tablespoon of mustard, mix well, add oil gradually and then add a little lemon juice.

eggplant mix with mayonnaise, season with salt.

put on slices of bread and garnish with slices of tomatoes and cucumbers.


3 eggplants, 300 ml oil, 2 eggs, 1 onion, salt to taste, cucumbers, tomatoes, olives, 1 tablespoon mustard.

We wrap the eggplants in aluminum foil and put them on a high heat on the stove, I baked them on the grill over high heat and they clean as soon as we bake them under a stream of cold water so that they do not turn black, then we put them in the robot and make them pasta, boil a hard boiled egg and in a bowl put a raw yolk and a hard boiled yolk and pass well then add a little oil and chew only in one part and when the mayonnaise hardens too much add a teaspoon of mustard, we make mayonnaise about as much as we think we need and then we mix the eggplant with mayonnaise, we add a finely chopped onion, salt to taste and garnish with olives, cucumbers and tomatoes.

Try this delicious video recipe too


How do we get white eggplant for salad?

Once ripe, eggplant salad eggplant should be cleaned immediately, even if they are hot. As soon as they start to release liquid, they will darken in color. This does not affect their taste or properties, but there are people who want the eggplant to remain white. They leave a lot of liquid, liquid that must be removed to get a salad with a suitable consistency. It is said that eggplant is not chopped with an ordinary knife, but with a wooden or plastic one so that the eggplant does not oxidize. I think that today's knives no longer oxidize simply because they are made of stainless steel.

But I kept the tradition and used a plastic squeegee with which I chopped eggplant for eggplant salad. For mayonnaise, you must use homemade mayonnaise, the commercial one is of very poor quality and will ruin your salad. It has a taste that I feel every time and that I don't like. It was served to me when I was visiting friends and I can say that I prefer the homemade one at any time. For a successful salad, you must keep it in the fridge before serving. I like to serve it on slices of bread with fresh tomatoes and parsley.


How do we get white eggplant for salad?

Once ripe, eggplant salad eggplant should be cleaned immediately, even if they are hot. As soon as they start to release liquid, they will darken in color. This does not affect their taste or properties, but there are people who want the eggplant to remain white. They leave a lot of liquid, liquid that must be removed to get a salad with a suitable consistency. It is said that eggplant is not chopped with an ordinary knife, but with a wooden or plastic one so that the eggplant does not oxidize. I think that today's knives no longer oxidize simply because they are made of stainless steel.

But I kept the tradition and used a plastic squeegee with which I chopped eggplant for eggplant salad. For mayonnaise, you must use homemade mayonnaise, the commercial one is of very poor quality and will ruin your salad. It has a taste that I feel every time and that I don't like. It was served to me when I was visiting friends and I can say that I prefer the homemade one at any time. For a successful salad, you must keep it in the fridge before serving. I like to serve it on slices of bread with fresh tomatoes and parsley.


How do we get white eggplant for salad?

Once ripe, eggplant salad eggplant should be cleaned immediately, even if they are hot. As soon as they start to release liquid, they will darken in color. This does not affect their taste or properties, but there are people who want the eggplant to remain white. They leave a lot of liquid, liquid that must be removed to get a salad with a suitable consistency. It is said that eggplant is not chopped with an ordinary knife, but with a wooden or plastic one so that the eggplant does not oxidize. I think that today's knives no longer oxidize simply because they are made of stainless steel.

But I kept the tradition and used a plastic squeegee with which I chopped eggplant for eggplant salad. For mayonnaise, you must use homemade mayonnaise, the commercial one is of very poor quality and will ruin your salad. It has a taste that I feel every time and that I don't like. It was served to me when I was visiting friends and I can say that I prefer the homemade one at any time. For a successful salad, you must keep it in the fridge before serving. I like to serve it on slices of bread with fresh tomatoes and parsley.


3 eggplants, 300 ml oil, 2 eggs, 1 onion, salt to taste, cucumbers, tomatoes, olives, 1 tablespoon mustard.

We wrap the eggplants in aluminum foil and put them on a high heat on the stove, I baked them on the grill over high heat and they clean as soon as we bake them under a stream of cold water so that they do not turn black, then we put them in the robot and make them pasta, boil a hard boiled egg and in a bowl put a raw yolk and a hard boiled yolk and pass well then add a little oil and chew only in one part and when the mayonnaise hardens too much add a teaspoon of mustard, we make mayonnaise about as much as we think we need and then we mix the eggplant with mayonnaise, we add a finely chopped onion, salt to taste and garnish with olives, cucumbers and tomatoes.

Try this delicious video recipe too


Eggplant salad with mayonnaise

Every summer, the stairs of the Romanian blocks of flats are filled & # 8211 fooling passers-by with the smell of baked eggplants on the stove, and less often in the oven, for eggplant salad. And there is no more sincere joy than that of children running away with a slice of bread smeared with eggplant salad and a greater appetite than of friends who lustfully follow them with a bite.

So, eggplant salad with mayonnaise.

[note] Below, in the film, a quick way to make mayonnaise with a blender is shown. However, traditionally, it is done exclusively by hand. [/ Note]

Preparation time: 100 minutes

Ingredient:

  • 6 medium eggplants
  • 1 medium onion
  • 200 ml oil
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard
  1. Bake the eggplant on the grill or hob. Rotate them on all sides until they are soft and the skin on the surface is burnt.
  2. Let the eggplant cool for 5 minutes.
  3. Split the eggplant with a spoon and remove the core in a thick sieve.
  4. Allow to simmer for 15 minutes until the bitter oils are removed.
    [warning] Do not leave the eggplant in the shell or drain too much as it will oxidize. [/ warning]
  5. Peel and chop the onion.
  6. Put the egg yolk, oil, mustard, lemon juice and chopped onion in a blender. Mix until you get a mayonnaise. Season with salt and pepper. (You can use a hand blender & # 8211 diver & # 8211 and a tall plastic cup).
    [note] If you don't have or don't want to use a blender, you can make a classic mayonnaise (in the same quantities) that you can mix with finely chopped onions.
  7. Chop the eggplant with a wooden or plastic chopper until you get a fine paste.
    [warning] Do not use metal objects or food processors, as they will also chop the seeds, which will give a bitter taste. [/ warning]
  8. Mix the eggplant with mayonnaise.
  9. Season with salt and pepper.
  10. Refrigerate until tender to mix the flavors.

Eggplant salad with mayonnaise is served spread on slices of bread, with green onions and tomatoes, or you can fill it with tomatoes, peppers, cucumbers, etc.


How do we get white eggplant for salad?

Once ripe, eggplant salad eggplant should be cleaned immediately, even if they are hot. As soon as they start to release liquid, they will darken in color. This does not affect their taste or properties, but there are people who want the eggplant to remain white. They leave a lot of liquid, liquid that must be removed to get a salad with a suitable consistency. It is said that eggplant is not chopped with an ordinary knife, but with a wooden or plastic one so that the eggplant does not oxidize. I think that today's knives no longer oxidize simply because they are made of stainless steel.

But I kept the tradition and used a plastic squeegee with which I chopped eggplant for eggplant salad. For mayonnaise, you must use homemade mayonnaise, the commercial one is of very poor quality and will ruin your salad. It has a taste that I feel every time and that I don't like. It was served to me when I was visiting friends and I can say that I prefer the homemade one at any time. For a successful salad, you must keep it in the fridge before serving. I like to serve it on slices of bread with fresh tomatoes and parsley.


How do we get white eggplant for salad?

Once ripe, eggplant salad eggplant should be cleaned immediately, even if they are hot. As soon as they start to release liquid, they will darken in color. This does not affect their taste or properties, but there are people who want the eggplant to remain white. They leave a lot of liquid, liquid that must be removed to get a salad with a suitable consistency. It is said that eggplant is not chopped with an ordinary knife, but with a wooden or plastic one so that the eggplant does not oxidize. I think that today's knives no longer oxidize simply because they are made of stainless steel.

But I kept the tradition and used a plastic squeegee with which I chopped eggplant for eggplant salad. For mayonnaise, you must use homemade mayonnaise, the commercial one is of very poor quality and will ruin your salad. It has a taste that I feel every time and that I don't like. It was served to me when I was visiting friends and I can say that I prefer the homemade one at any time. For a successful salad, you must keep it in the fridge before serving. I like to serve it on slices of bread with fresh tomatoes and parsley.


How to make pumpkin salad, as good as eggplant salad.

Anyone who tastes it will surely be delighted. Here's what you need!

Pumpkin Salad - Ingredients:

- Peel a squash, grate it and squeeze the juice.

- Put water, with salt, on the fire, in a large pot.

- When it starts to boil, put the grated pumpkins.

- Leave on medium heat until cooked through.

- Once cooked, put them in a strainer, put them under a stream of cold water and let them drain.

- Now prepare mayonnaise from egg yolk, mustard and oil.

- Peel the garlic and grind it!

- Mix the drained zucchini with mayonnaise and yogurt, season with salt to taste, add the garlic and mix well.

Try the eggplant salad according to Anton Roman's recipe

1 kg eggplant (ripe, well colored, hard, long)

salt, pepper, at will and health

Bake the eggplant on all sides until soft. Immediately clean the burnt shells, salt and drain on a sloping bottom for at least 1 hour. Finely chop the onion, wash quickly in a stream of cold water (to get the oxidized bitterness) and drain well. Mix the onion with the vinegar.

Chop the eggplant paste, then rub this paste with oil, little by little, until it hardens and becomes frothy. Add the onion sauce with vinegar (pepper, if necessary). Garnish with slices of tomatoes.

Mysteries: you can add 1-2 tablespoons of sour cream and 3-5 cloves of crushed garlic. Drained and chopped eggplants can also be cooked with mayonnaise.

After they have been cleaned, mix them with a mayonnaise made of 2 egg yolks, 200 ml of oil, 2 tablespoons of lemon juice, 1 teaspoon of ground pepper, 1 tablespoon of whipped cream and 3 cloves of garlic.


Eggplant salad with pumpkin economic recipe

This pumpkin eggplant salad is one of the old days, in times of food or financial crisis. It's cheap, spicy but very tasty! The housewives always knew how to "multiply" the food so that it would enrich the family, even if the budget was smaller.

This is how chestnut cream multiplied with boiled beans or caviar salad with bread crumbs or boiled semolina was born. (recipe here).

It is not a shame to resort to these methods as long as the final preparation tastes good and contains adequate nutritional principles. It's all about not jumping the horse and reaching the "sponge cake" with 1 egg per 500 g of flour made with water and baking powder. Let's be serious

Of course, the finest and creamiest eggplant salad is made exclusively from baked eggplant (or open flame) & # 8211 see the recipe here with mayonnaise or here the eggless one.

Baked eggplant becomes very creamy, creamy, especially after being mixed with oil. In the eggplant salad recipe with zucchini, pumpkins also appear in the equation. They are much cheaper than eggplant and can be combined with them. The zucchini are previously boiled in salted water and then crushed with a blender to be incorporated into the eggplant salad.

Keep in mind that boiled pumpkins are very watery and must be left to drain well. Otherwise they will give an aqueous consistency to the whole salad. The proportion of pumpkin should be a maximum of 50% in this eggplant salad (we are talking about ripe eggplant and boiled pumpkin). Indeed, ripe eggplants lend their aroma and taste, "covering" boiled pumpkins. Overall we get a very tasty and creamy eggplant salad with pumpkin.

I make this salad like the classic one: with oil, lemon and finely chopped onion. My advice is to add fresh egg yolk (or mayonnaise) to get the creamy texture I mentioned above.

Eggplants decrease by 50%, so to get 500 g of ripe, peeled and drained eggplant we need 1 kg of raw, fresh eggplant. The boiled zucchini does not decrease, it even soaks in the water in which it boils. From the quantities below we obtained 8-10 servings of eggplant salad with pumpkin.


Video: Eggplant Salad with Mayonnaise (October 2021).