I’ve had my share of well-cooked meals by others and by me. But I am the type of person that doesn’t like greasy food, or food that requires oil in order to be prepared.
Not gonna lie, I sometimes make schnitzels and I fry them – but this happens maybe maximum 3-4 times per year.
A dish that requires oil is the eggplant salad. Could be tricky to prepare, but I’ve found my way around it and it made me feel so happy.
When I saw I can’t seem to find frozen eggplants in the supermarket (maybe I didn’t looked carefully) I started googling if I can cook the eggplants in the oven and not on top of the stove (I couldn’t actually do this since I have a glass-ceramic cooktop and I wouldn’t wanna risk on scratching it or something similar).
So, after some browsing and reading a couple of blogs I decided to combine everything good that I read and my salad turned out delicious – not bragging, who ate it said so . Made it twice so far. Third batch it’s coming soon since I have 3 baked eggplants in the freezer.
How to prepare eggplant salad:
- 6 eggplants (this was more than 1 kilo);
- 1 onion (medium, big, small – depends on everyone) or shallot(s);
- 250 ml oil (I used less) – can be sunflower, olive oil, depends on what everyone likes.
- 1 egg yolk;
- 1/ 2 spoons with mustard (I used a spicy type);
- salt and a bit of pepper.
b) How to:
1. When choosing the eggplants apparently they have to be medium size, shiny and a bit soft towards the stem.
2. Before baking them in aluminium foil, prick them with a fork from place to place.
3. Wrap individually the eggplants in aluminium foil.
4. Place them in the oven – I have electric.
5. Turn on top and bottom heater.
6. Check them at an interval of 10 minutes by pressing gentle with your fingers – using an oven mitt.
7. Roll them on the other side.
8. When they’re ready, after 40 minutes (or less), let them cool down for approx. 10 minutes.
9. Start unwrapping them gently so you won’t burn your fingers.
10. Let them cool again for another 10 minutes.
11. Cut the stem of each eggplant.
12. Cut each eggplant in half (vertical).
13. Split easily the skin from the center using a wood spoon (more like scoop the center).
14. Take a big bowl or a soup plate and place on top of it a strainer then put the eggplants (without skin!) in the strainer.
15. In the meantime prepare the mayonnaise:
Mix with a wood spoon the egg yolk together with the mustard while pouring tiny amounts of oil. Mix gently until it looks like a sour cream.
16. Peel the onion (shallot/ shallots)/ onions, wash them and mince them with a stab mixer or hand blender. That’s what I use.
17. Mince the eggplants with the stab mixer/ hand blender.
18. Mix the eggplants with the onion and with the mayonnaise.
19. Taste and add salt.
20. Enjoy and smile while doing so!
21. Check out the recipe in pictures below:
Note: I don’t own the original recipe, since I combined what I’ve read on different websites.