If you like eggplants, you should definitely try this roasted eggplant salad, it is such a great treat all year round.  This is a recipe my mother used to make pretty often especially for holiday tables, or family gatherings as it can be easily made in advance.

This salad is a tasty and healthy way to cook eggplants. You can serve this as appetizer alongside fresh vegetables, like tomatoes, red peppers, olives and so on.

I really love this eggplant salad recipe because it is so easy and quick. You can roast the eggplants in advance, peel and freeze for whenever you need them. After that, it only take few minutes to process and you have one delicious appetizer that everybody will enjoy. It can be refrigerated until ready to serve.

There’s no way you can not love eggplant salad, as it is simply delicious.

RELATED POSTS:

Eggplant Stew

Eggplant Pizza

Homemade Hummus

Eggplant Salad

Eggplant Salad

No ratings yet
Eggplant Salad is a tasty and healthy way to cook eggplants. Delicious appetizer that can be made in advance, which makes it perfect for holidays or parties.
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

Instructions
 

  • 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

Sugar: 28.8gCholesterol: 210mgCalories: 1182kcalSaturated Fat: 11.2gFat: 101.3gProtein: 14.5gCarbohydrates: 69.6g
Calories: 1182kcal
Course: Appetizer
Cuisine: Romanian
Keyword: eggplant, eggplant salad, roasted eggplants
Nutrition facts Whole Salad Calories: 1182, Fat: 101.3 g, Saturated fat: 11.2 g, Unsaturated fat: , 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.,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. ilibili Author says:

    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

  2. This looks super delish. I love anything with eggplant and these crostini’s are perfect. Great pics too!

Leave a Reply

Your email address will not be published.

Recipe Rating




Close
© Copyright 2022. Home Cooking Adventure
Close