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Eggplant Salad
Tasty and healthy way to cook eggplants. A perfect salad to use as appetizer. There's no way you can not love this.
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Ingredients
- 2 large eggplants
- 1 small onion
- 1 egg yolk
- 100 ml sunflower oil
- salt to taste
Directions
- Roast the eggplants on open flame or grill them with their skin on, until insides become very soft.
- Cool down a little and remove the skin dipping your fingers in cold water so you don't get burned. Cut the tail and let them cool in a strainer to drain well.
- Add onion in a food processor and chop well. After the eggplants are completely drained add them to onion in the food processor, add egg yolk and oil and process for about 5-10 seconds until well blended. Don't process more as they can get too airy.
- Place them in a bowl, add salt and serve with fresh homemade bread, tomatoes and black olives. The rest can be stored in the refrigerator for a few days.
Nutrition facts
Whole Salad - Calories:1182, Fat:101.3 g, Saturated Fat:11.2 g, Carbohydrates:69.6 g, Sugar:28.8 g, Fiber:38.4 g, Protein:14.5 g, Cholesterol:210 mg, Calories from Fat 912, Sodium 33mg, Vitamin A 11%, Calcium 14%, Vitamin C 49%, Iron 18%, Nutrition Grade B, Percent Daily Values are based on a 2,000 calorie diet.
On April 20, 2011 at 11:12 am, ilibili said...
Hi, Your blog is very nice, pictures are great and inviting!
This eggplant salat is a very appreciate dish, in Romania (were I come from) and all summer you listen to the chopping board, passing around houses, before the dinner. Now, one can use food processor!!!
Our recipe is exactly like yours, only we don't put egg yolk, you don't realy need it. It is very good without egg.
It is very close to an middleeatern food(babagenush), only they add cumin and tahini.
I like the way you make it, thanks for pictures and recipe,ilibili
On June 21, 2011 at 04:06 pm, Lindsey@Lindselicious said...
This looks super delish. I love anything with eggplant and these crostini's are perfect. Great pics too!
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