Eggplant (Aubergine) Salad Recipe
Description
This delightful Eggplant Salad is a cherished Romanian appetizer that evokes warm memories of family gatherings and Sunday meals. My grandma’s version, enjoyed with stale or toasted bread, perfectly captures the essence of comfort food. Rich in flavor yet light, it’s an ideal starter for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion | 1 |
| Bell Pepper | 1 |
| Eggplant (Aubergine) | 1 |
| Mayonnaise | 2 |
| Olive Oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 49.9 |
| Total Fat | 1.9 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 1.3 mg |
| Sodium | 37.6 mg |
| Carbohydrates | 8.5 g |
| Dietary Fiber | 3.6 g |
| Sugars | 3.4 g |
| Protein | 1.2 g |
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Instructions
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Prepare the Eggplant: Preheat your oven to 350°F (175°C). Place the eggplant on a baking sheet and roast for about an hour, or until it is very soft. This will enhance its natural flavors.
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Peel the Eggplant: Once the eggplant is roasted, remove it from the oven and allow it to cool slightly. Peel the skin off while holding it under running cold water to make the process easier.
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Seed Removal: If the eggplant has a significant number of seeds, carefully remove them to ensure a smoother texture.
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Drain Excess Liquid: Place the peeled eggplant in a colander and allow it to drain for a few minutes to remove any excess liquids, which will prevent the salad from becoming too watery.
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Sauté the Vegetables: While the eggplant is draining, dice the onion and bell pepper. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Then, add the bell pepper, cover the skillet with a lid, and let it cook until soft, about 8–10 minutes. Remove from heat.
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Combine Ingredients: Transfer the drained eggplant to a food processor and mince it to your desired consistency. Add the sautéed onion and bell pepper to the minced eggplant, followed by the mayonnaise. Mix until well combined.
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Season and Chill: Season your salad with salt and pepper to taste. Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld together.
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Serve: Serve the chilled eggplant salad as a delicious appetizer, accompanied by stale or toasted bread for dipping.
Keywords
Eggplant salad, Romanian appetizer, healthy salad, low protein, low cholesterol, vegetarian dish
Enjoy this wholesome Eggplant Salad as a delightful appetizer that pays homage to tradition while tantalizing your taste buds!
