Eggplant salad with onion is a classic Balkans dish that blends smoky roasted eggplant, finely chopped onions, and olive oil into a creamy, savory spread. You roast or grill eggplants until soft, peel off skins, then mash flesh and mix with sautéed onions, garlic, and a splash of lemon or vinegar. This salad is ideal as an appetizer on toast, a side dish, or part of a mezze platter.
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Not everyone can recognize the eggplant in this salad, as it is perfectly disguised as mushrooms thanks to the successful combination of ingredients. The salad can be seasoned not only with mayonnaise, but also with sour cream or Greek yogurt with mustard.
- Hard-boilled eggs3
- Salt½ tsp
- Eggplant1
- Mayonnaise
- Onion1
- Dried mushrooms1 tsp
- Vinegar1 tbsp
- Boiling water1 cup
- Vegetable oil
- Sugar2 tsp
First, you need to cut the boiled eggs into strips and place in a salad bowl.-
Marinate the onion by pouring the chopped onion into boiling water with salt, vinegar, and sugar for 15 minutes.
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Cut the eggplants into cubes and fry them in oil together with the chopped dried mushrooms until they become golden and soft.
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Pour the cooled eggplants and dried marinated onions into the salad bowl.
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Season the appetizer with a mayonnaise sauce. The delicious and hearty eggplant salad is ready! Enjoy!
This eggplant salad with pickled onions is a wonderful appetizer for dinner or a summer holiday. It is very hearty, tasty, and appetizing. Thanks to the mushrooms, there is a bright flavor note in the salad. If you don’t have dried mushrooms, you can use fresh aromatic mushrooms or mushroom seasoning. It will be delicious!
