Eggplant salad

The eggplant salad has a recipe that I know since childhood. I was enjoying it then as I do now. It is simple to make but its taste may be different depending how you cook the eggplants and their initial quality. The best way to achieve an amazing taste is to cook them is on a metal sheet / grill put on top over the gas stove. The eggplants are put on the metal sheet until the skin becomes burned. They should be turned from one side to another so you get almost all the eggplant skin burned. This gives a smokey flavor to the salad later. Alternatively, they can be cooked on a plancha on the grill.
When I moved to my house I realized that I have no gas stove but an electric one. Cooking eggplants on an electric stove can be done in a pan but it is slowly and takes ages. Another option is to put them on a tray and cook them in the oven for 1-2 hours after they have been pricked with a fork. These 2 last options reduce a lot from the flavor of the eggplants and there is no smokey taste in them.
What I usually do is to make a big set of eggplants on the grill and a part of them I freeze for a future use.

  • 8 eggplants
  • 4 tablespoons of olive oil
  • 1 onion
  • salt

  1. Cook the eggplants until their skin is almost burned on a plancha on the grill (or use alternative options mentioned above)
  2. Peal the burned skin and cut the queue when they cooled enough to handle them.
  3. Put the eggplants in a sieve and let them drain for a while, (min 30 minutes).
  4. Dice the onion or cut it in slices.
  5. Move the eggplants and onion in a bowl and use a hand mixer to make a paste from them.
  6. Incorporate the olive oil and salt and continue to mix.
  7. To increase the taste, there are some other ingredients that can be added, like 1-2 tablespoons of mayonnaise or a raw egg yolk.

Tomatoes are the perfect match for this salad, so serve it with a slice of tomato.


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