The latest recipes

Eggplant salad

Eggplant salad

Wash the eggplant, wipe and bake.

The eggplants are chosen to be elongated, black to purple and not very strong.

I bake them on the flame of the stove eye, because they come out white, but they can also be baked in the oven or on a plate on the flame.

Peel a squash, grate it and cut it into small pieces.

I put them in a strainer to let the juice, then I mix them well.

I take out the mixer, I put the oil, salt, onion and garlic, mixing well. Each serves spreads or as an appetizer salad.

Tips: if you want to multiply them or hurt your ball, you can put boiled zucchini in them.


11 comments to & bdquoEggplant Salad & rdquo

It's very tasty! If you believe me from yesterday, I was thinking of preparing eggplant salad today. Only I will make it in the natural version (without mayonnaise) and I will put a little zucchini. Many kisses!

Oh what idea, how do you put the zucchini, boil it and chop it finely?

And I've been craving an eggplant salad for a few days.

I never made garlic!

how good it looks placed like that!

Amalia congratulations, super new look of the blog: P

This salad is my favorite, I would eat in one and I'm not tired: D

Yes, boil the zucchini and finely chop it, you can pass it to the robot if you want, and mix it with the eggplant. You know, it gives it consistency and a certain flavor. I put it in the freezer in winter if we want to eat eggplant salad. I kiss you!

I had the recipe but it looks sensational with this design

Thank you very much for that and I posted it, maybe it will inspire you at least through design:)) & # 8230Amalia I will definitely try pumpkins.

The work with metal utensils is from the time of the grandparents when there was no stainless steel. Anyway it's good to avoid :)). Otherwise, good luck in the kitchen. Right now I also have 20 kg to bake for the winter.

In the eggplant salad you can put finely chopped bell peppers, fresh or baked! let's not forget that in this salad a little vinegar or lemon juice is added, so it becomes more & quotracoroasa & quot. :)

Amalia congratulations for the blog!
My version of natural eggplant salad:
bake the eggplant, chop it, put the finely chopped onion in the water until I prepare the rest of the ingredients so it comes out hot / bitter then a strainer of water I put it with the chopped eggplant, garlic I put in abundance, grate on the small grater zucchini for two eggplants a zucchini smaller or 1/2 of a larger one, grated zucchini squeezed from the juice, a small carrot put on a small grater, chopped parsley, optionally 1/2 finely chopped bell pepper / donut, 1-2 finely chopped and squeezed tomatoes, I add salt to taste, extra virgin olive oil if possible in abundance / it's crazy, if not normal oil, mix everything well, put it on slices of bread / zucchini / donut / bell pepper and grate a little cheese on top.
The liver / ball will thank you.
I hope you like it .


Eggplant salad with mayonnaise traditional Romanian recipe

Through beloved appetizers there are many Romanians salads with mayonnaise, sausages and cheeses, peppers stuffed with cream cheese or tomatoes stuffed with eggplant. I think the most beloved dish with eggplant is this eggplant salad with mayonnaise (or without). I say this because not everyone does it with mayonnaise or yolks, respectively.

In our house, eggplant salad with mayonnaise is made only in winter, from baked and frozen eggplants. Those seem to be a little blacker and waterier and need a little help.

In summer we make only simple eggplant salad with oil, onion and lemon juice or a drop of vinegar. Both me and my mother (from whom I learned the recipe) the eggplant salad comes out white and creamy even if we don't put mayonnaise or yolks. See the recipe here.

The thing is, raw egg yolks are easily perishable and mayonnaise isn't a recommended way in the middle of summer, even if we have refrigerators. It's about the style of feeding that summer is supposed to be lighter.

Eggplant salad with mayonnaise is misleading because it supports much more oil than the classic one, to which it puddles if it is in excess. The yolks create a very stable emulsion that allows the absorption of up to 50% more oil than normal. The Romanian would say that she is "spornica", forgetting the large number of calories in the oil.

My opinion is that that mayonnaise is somewhat extra, making it a nice summer dish. Everyone does as they wish, but I am firmly convinced that, many times, this eggplant salad with mayonnaise is made to mask some darker eggplants, maybe poorly baked. However, the only way to a tasty and flavorful eggplant salad is baking eggplant on an open fire (grill or stove), a method by which their shell is carbonized and the core remains white, fluffy and fragrant. It doesn't even make sense to have high expectations of baked eggplants or, worse, scalded and skinned.

The charm of eggplant salad is that unmistakable aroma of burn. Just like at baked peppers! It doesn't make sense to bother with the oven either & # 8230 they bake quickly on the stove, placed on metal discs or on the sieve.

When I say eggplant salad with mayonnaise I don't mean mixing a classic eggplant salad (with oil, onion and lemon) with mayonnaise made separately from egg yolks, mustard, oil and lemon! (recipe here). Why soak 2 bowls and why put mustard in eggplant salad? The easiest way is to put the egg yolks on top of the eggplant and mix them together, gradually adding oil. Simple! I hope you haven't thought about the horrors of mayonnaise in a commercial jar!

From the quantities below comes a generous bowl of eggplant salad with mayonnaise, enough for 10 servings. The truth is that we like to eat eggplant salad and the next day after cooking, cold taken out of the fridge.


Preparation for eggplant salad recipe with mayonnaise:

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Eggplant salad with baked peppers. Greek recipe

Patlican salad is an eggplant salad made according to a Greek recipe, with baked peppers, very different in taste from Romanian eggplant salad. Serve with slices of toast sprinkled with olive oil. It's a delight.

Ingredients

  • 3 large eggplants
  • 2 capsicums
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1-2 cloves of garlic
  • green parsley
  • salt

Method of preparation

Bake the eggplants and peppers, then peel them and leave them to drain.

Chop the eggplant and place in a bowl, add the finely chopped kapia peppers, parsley, crushed garlic and salt to taste.

Add the lemon juice to taste, olive oil and mix well.


  • 6 eggplants
  • A finely chopped white onion
  • 2 bundles finely chopped parsley
  • 3 cloves of garlic, grind well
  • 2 bay leaves
  • 2 lemons squeezed
  • Oil
  • Salt
  • Pepper.
  1. Peel a squash, grate it and cut it into cubes. Put water, salt, bay leaves and lemon juice in a pot.
  2. When the water boils, put the eggplant and leave them just enough to cook, but hard. Take them off the heat and let them cool.
  3. Mix the garlic, parsley and onion. Put the eggplant in a bowl and add the mixture of garlic, parsley and onion.
  4. Season with oil, lemon, salt and pepper. Leave it in the cold for a few hours before consuming it

This one eggplant salad it's really tasty! Try it too!

How did you like the article? Vote!

Did you like the article? Follow DivaHair on Facebook or email!

Other topics that might interest you

How to prepare delicious dude jam

5 mistakes you make when cooking eggplant

Great holiday TOMORROW, don't wash, don't iron. Too bad for those who don't care

Fulgy SHOCK AGAIN! He set his eyes on a star from our country who is married. "I mean, be with me!"

Mircea Badea, ARRESTED in England! Hard moments for the TV director: "After the interrogation, they took my DNA!"

Serious accusations against Elena Gheorghe's father, who is a priest. "The church should cater to this healer."

'I live on a disability pension and I'm almost deaf' At 45, Mircea Solcanu is unrecognizable

The first image with actor Elliott Page after breast removal, 5 months after he was transgender

Cristian Țânțăreanu, new revelations regarding the affiliation of his sons, Anca Țurcașiu and Cristian Georgescu, to a group of swingers

Famous and with huge fortune, Florin Călinescu drives a cheap car

Why did Kate Middleton get vaccinated so late?

Michele Morrone, Massimo from 365 Days, answered the most controversial question: is he gay or not?

Shock divorce! A famous couple from Antena 1 decided to end: "It beat me to the point of fainting"

Cristian Țânțăreanu breaks the silence after he said that his sons-in-law, Anca Țurcașiu and her husband, are swingers: "I have ..."

Daily Horoscope Saturday, June 5, 2021: A day with many changes of attitude and many inconsistencies

Horoscope June 5, 2021: Today seems to be a wonderful day for Taurus, the Aquarius native is advised not to spend his savings today


Eggplant salad with baked peppers. Greek recipe

Patlican salad is an eggplant salad made according to a Greek recipe, with baked peppers, very different in taste from Romanian eggplant salad. Serve with slices of toast sprinkled with olive oil. It's a delight.

Ingredients

  • 3 large eggplants
  • 2 capsicums
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1-2 cloves of garlic
  • green parsley
  • salt

Method of preparation

Bake the eggplants and peppers, then peel them and leave them to drain.

Chop the eggplant and place in a bowl, add the finely chopped kapia peppers, parsley, crushed garlic and salt to taste.

Add the lemon juice to taste, olive oil and mix well.


  • 1 kg eggplant (3 medium eggplant)
  • 150 g sour cream (I used a weak sour cream, 12% fat)
  • 2-3 cloves of garlic
  • 3 tablespoons of olive oil
  • salt to taste

Bake the eggplants, clean them, let them drain and chop them finely with a knife. If you have frozen, drain them directly and then chop them.

*It is very important that the eggplant is well drained, otherwise the juice will not be left in the salad and will taste better.

While the aubergines are draining, in a bowl, grind or put on the small grater the 2-3 cloves of garlic, mix them with salt, olive oil and sour cream.

Mix well, put the mixture over the chopped eggplant and mix.

Decorate the salad with fresh parsley and serve with toast. We ate it with rye bread with flax and tomato seeds. Delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Eggplant salad recipe step by step

When I make eggplant salad with avocado mayonnaise , is very fine and more delicate than classic recipe mayonnaise .


Eggplant salad with mayonnaise

Today we make a delicious eggplant salad with mayonnaise, an easy, simple and quick recipe.

I don't think there is anyone who doesn't like eggplant salad with or without mayonnaise, but still the favorite of the Romanians remains the one with mayonnaise. It is fine, creamy and so tasty that it always remains in first place in our choices.

But how do we choose the best eggplants that have as few seeds as possible and are not spicy? Well, for a start, they have to be the right size, neither too big nor too small, to be shiny and fluffy, almost black. We have to take a look at the end of them and thus choose the "man" ones that have a round and small dot at the end. The "female" ones have an elongated and much larger point and these are much more seeds than the male ones.

Now that we know which eggplants to choose, we go to work and bake them, clean them and then put them to work in a stainless steel, plastic or enameled sieve. Why not put the eggplant in a steel sieve ?! Because they will oxidize.

So now I invite you to follow the list of ingredients, which can be adjusted according to taste and preferences but also the simple way of preparation.

For many other salad recipes, go to the salads section, click here or on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • Fresh eggplant 1 kg or 500 g ready to bake
  • 120-150 g of mayonnaise
  • A small red onion
  • Salt to taste
  • 1 tablespoon lemon juice

Method of preparation:

If we choose to use fresh eggplants, which I recommend, we will first bake them, then clean them and let them drain. After draining, we chop their eggplant according to how fine we like it to be, I like it a little coarser.

Peel an onion and finely chop it.

It is preferable to make mayonnaise at home from an egg yolk and 130-150 g of oil, a tablespoon of lemon juice and a little salt. Put the yolk in a bowl and rub it with salt until it darkens and binds well. At the beginning, add a little oil in a thin thread, stirring constantly until you finish the oil. Do not add too much at once because you risk cutting. Finally add the lemon juice and you're done.

In a bowl, place the chopped eggplant, along with the onion, lemon juice, mayonnaise and taste with salt. Stir and let cool for at least 2 hours, so the flavors will combine and become much more delicious.

Simple, fast and tasty, but I don't hold you back because I feel like you're already looking forward to it. So I wish you good work and good appetite!


Eggplant salad with baked peppers. Greek recipe

Patlican salad is an eggplant salad made according to a Greek recipe, with baked peppers, much different in taste from Romanian eggplant salad. Serve with slices of toast sprinkled with olive oil. It's a delight.

Ingredients

  • 3 large eggplants
  • 2 capsicums
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1-2 cloves of garlic
  • green parsley
  • salt

Method of preparation

Bake the eggplants and peppers, then peel them and leave them to drain.

Chop the eggplant and place in a bowl, add the finely chopped kapia peppers, parsley, crushed garlic and salt to taste.

Add the lemon juice to taste, olive oil and mix well.