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.
- 2 large eggplants
- 1 small onion
- 1 egg yolk
- 100 ml sunflower oil
- salt to taste
- 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.
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.
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
This looks super delish. I love anything with eggplant and these crostini’s are perfect. Great pics too!