Alina
339
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.
Ingredients
- 3 hard-boilled eggs
- 1/2 tsp salt
- 1 eggplant
- mayonnaise
- 1 onion
- 1 tsp dried mushrooms
- 1 tbsp vinegar
- 1 cup boiling water
- vegetable oil
- 2 tsp sugar
Instructions
- 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.
- Cut the eggplants into cubes and fry them in oil together with the chopped dried mushrooms until they become golden and soft.
- Pour the cooled eggplants and dried marinated onions into the salad bowl.
- Season the appetizer with a mayonnaise sauce. The delicious and hearty eggplant salad is ready! Enjoy!
Nutrition
Serving: 100g | Calories: 152kcal | Carbohydrates: 6.8g | Protein: 6g | Fat: 10.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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