Traditional recipes

Eggplant salad

Eggplant salad

It seems that everyone is crazy about eggplant salad ... I just started writing and the house already smells of ripe eggplant. From the neighbors, for real.
Here's another way to serve eggplant salad:

  • 4 ripe eggplants
  • 3-4 peeled tomatoes
  • a small chopped onion
  • 2-3 cloves of crushed garlic
  • parsley
  • oil
  • salt

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant salad:

After baking the eggplants for the eggplant salad, I let them drain, I mixed them with oil, I added onions, salt as in the usual eggplant salad recipe.

In addition I put garlic, diced tomatoes (if you can remove the seeds even better, my tomatoes were not fleshy enough) and finely chopped parsley.

I served eggplant salad on toast and it was delicious!


Eggplant salad with mayonnaise

Today we make a delicious eggplant salad with mayonnaise, an easy, simple and quick recipe.

I don't think there is anyone who doesn't like eggplant salad with or without mayonnaise, but still the favorite of the Romanians remains the one with mayonnaise. It is fine, creamy and so tasty that it always remains in first place in our choices.

But how do we choose the best eggplants that have as few seeds as possible and are not spicy? Well, for a start, they have to be the right size, neither too big nor too small, to be shiny and fluffy, almost black. We need to take a look at their end and thus choose the "man" ones that have a round and small dot at the end. The "female" ones have an elongated and much larger point and these are much more seeds than the male ones.

Now that we know which eggplants to choose, we go to work and bake them, clean them and then put them to work in a stainless steel, plastic or enameled sieve. Why not put the eggplant in a steel sieve ?! Because they will oxidize.

So now I invite you to follow the list of ingredients, which can be adjusted according to taste and preferences but also the simple way of preparation.

For many other salad recipes, go to the salads section, click here or on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • Fresh eggplant 1 kg or 500 g ready to bake
  • 120-150 g of mayonnaise
  • A small red onion
  • Salt to taste
  • 1 tablespoon lemon juice

Method of preparation:

If we choose to use fresh eggplants, which I recommend, we will first bake them, then clean them and let them drain. After draining, we chop their eggplant according to how fine we like it to be, I like it a little coarser.

Peel an onion and finely chop it.

It is preferable to make mayonnaise at home from an egg yolk and 130-150 g of oil, a tablespoon of lemon juice and a little salt. Put the yolk in a bowl and rub it with salt until it darkens and binds well. At the beginning add a little oil in a thin thread, stirring constantly until you finish the oil. Do not add too much at once because you risk cutting. Finally add the lemon juice and you're done.

In a bowl, place the chopped eggplant, along with the onion, lemon juice, mayonnaise and taste with salt. Stir and let cool for at least 2 hours, so the flavors will combine and become much more delicious.

Simple, fast and tasty, but I can't hold you back because I feel like you're already looking forward to it. So I wish you good work and good appetite!


  • 6 eggplants
  • A finely chopped white onion
  • 2 bundles finely chopped parsley
  • 3 cloves of garlic, grind well
  • 2 bay leaves
  • 2 lemons squeezed
  • Oil
  • Salt
  • Pepper.
  1. Peel a squash, grate it and cut it into cubes. Put water, salt, bay leaves and lemon juice in a pot.
  2. When the water boils, put the eggplant and leave them just enough to cook, but hard. Take them off the heat and let them cool.
  3. Mix the garlic, parsley and onion. Put the eggplant in a bowl and add the mixture of garlic, parsley and onion.
  4. Season with oil, lemon, salt and pepper. Leave it in the cold for a few hours before consuming it

This one eggplant salad it's really tasty! Try it too!

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  • 1 kg eggplant (3 medium eggplant)
  • 150 g sour cream (I used a weak sour cream, 12% fat)
  • 2-3 cloves of garlic
  • 3 tablespoons of olive oil
  • salt to taste

Bake the eggplants, clean them, let them drain and then chop them finely with a knife. If you have frozen, drain them directly and then chop them.

*It is very important that the eggplant is well drained, otherwise the juice will not be left in the salad and will taste better.

While the aubergines are draining, in a bowl, grind or put on the small grater the 2-3 cloves of garlic, mix them with salt, olive oil and sour cream.

Mix well, put the mixture over the chopped eggplant and mix.

Decorate the salad with fresh parsley and serve with toast. We ate it with rye bread with flax and tomato seeds. Delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 1 kg eggplant (3 medium eggplant)
  • 150 g sour cream (I used a weak sour cream, 12% fat)
  • 2-3 cloves of garlic
  • 3 tablespoons of olive oil
  • salt to taste

Bake the eggplants, clean them, let them drain and then chop them finely with a knife. If you have frozen, drain them directly and then chop them.

*It is very important that the eggplant is well drained, otherwise the juice will not be left in the salad and will taste better.

While the aubergines are draining, in a bowl, grind or put on the small grater the 2-3 cloves of garlic, mix them with salt, olive oil and sour cream.

Mix well, put the mixture over the chopped eggplant and mix.

Decorate the salad with fresh parsley and serve with toast. We ate it with rye bread with flax and tomato seeds. Delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Eggplant salad - various recipes

Ingredient: 600 grams of eggplant (2 not very large eggplants), 400 grams of zucchini (a medium-sized piece), 150 ml. sunflower oil, 150 grams of mayonnaise or 1-2 very fresh egg yolks and 130 ml. of oil, a small onion, finely chopped, a teaspoon of mustard, salt to taste.

Method of preparation

Choose eggplants with black skin, glossy and slightly fluffy to the touch. The zucchini should be about the size of an eggplant, using about 60% eggplant and 40% pumpkin. Washed and sliced ​​vegetables are baked on a well-heated surface. Eggplants will be pricked with a fork, so as not to crack when baked. Baked vegetables should have a soft core, from the tail to the tip. The baked eggplants are put on a mincer and with the help of a spoon, the peel is split and the core is removed. The zucchini core will soften a little harder, but when it is ripe, the zucchini will peel off, as will the eggplant and drain.

After draining, the vegetables are finely chopped, lightly mixed with a wooden spoon. Then add the mustard and, in a thin thread, the oil, mixing continuously, until you get a creamy salad, light in color. At the end, add the finely chopped onion. But, instead of oil you can use 150 g of mayonnaise, everything is mixed and at the end add salt and finely chopped onion, retete.ro.

Eggplant salad with yogurt and garlic

Ingredient: 1 kg. of fresh eggplant, 125 g Greek yogurt with 10% fat, 2-3 cloves of garlic, salt, a tablespoon of olive oil.

Method of preparation

Choose healthy, shiny, bulging eggplants that are baked on the embers or in the flame of the stove. After baking, they are cleaned and left to drain for 1-2 hours. Grind the aubergines with a wooden chopper, then mix lightly with the Greek yogurt, a tablespoon of olive oil, crushed garlic and a teaspoon of salt. Mix the ingredients until the salad becomes creamy and light in color. savoriurbane.com/

Eggplant salad with onion and garlic

Ingredient: 4 eggplants, 2 onions, 7 cloves of garlic, 150 g. Oil, salt, pepper, dill (optional).

Method of preparation

Bake the eggplants well on the embers or on an iron plate. They turn on all sides, so as not to remain cruel. Peel a squash, grate it and squeeze the juice.

After draining, chop the eggplant, put in a bowl and season with salt and pepper. Then mix well with a wooden spoon, adding a little oil, until they start to whiten. Finely chop the onion and garlic and add to the eggplant bowl. Whoever wants, can put a little dill. bucataras.ro

Eggplant salad with hardened onions

Ingredient: 4 eggplants, 2 teaspoons of mustard, 150 ml of oil, an onion, the juice of a lemon, an egg.

Method of preparation:

Bake the eggplants well on all sides, leave to cool, then clean and drain in a strainer. Meanwhile, prepare the mayonnaise from an egg, mustard and gradually added oil. Finely chop the onion and fry in hot oil for a few seconds, until soft. When the eggplant has drained, finely chop, place in a bowl and mix well with the other ingredients. The salad is seasoned with salt, then left to cool until ready to serve.

Eggplant salad with roasted peppers

Ingredient: 2 large eggplants, 4-5 capsicums or red bell peppers, garlic, 50 ml of oil, a teaspoon of mustard, lemon juice, salt.

Eggplants and peppers are baked on a grill or on the stove flame. When cooked, allow the vegetables to cool and then peel and drain. Once drained, they are chopped and placed in a larger bowl. Over them put a teaspoon of mustard and gradually the oil, stirring constantly. Salad match the salt, add the garlic and lemon juice, stirring constantly, until creamy.

Eggplant salad without baking

Ingredient: 2 eggplants, 80 ml of oil, ½ onion, juice of ½ lemon, salt. Method of preparation

Peel a squash, grate it and cut it into cubes, sprinkle with lemon and add salt. After half an hour, lightly squeeze the eggplant core and fry in a few tablespoons of oil in a deep frying pan for 10-15 minutes. Over the eggplant add a cup of water, and cover the pan with a lid and leave on the fire until the eggplant is simmered well and the water evaporates. The eggplants prepared in this way are crushed and, gradually, the oil and finely chopped onion are added. The salad is stored in the refrigerator.


Eggplant salad with mayonnaise traditional Romanian recipe

Eggplant salad with mayonnaise traditional Romanian recipe. How to make a white and creamy eggplant salad with onions or garlic? How to bake eggplant for salad? Eggplant recipes.

Through beloved appetizers there are many Romanians salads with mayonnaise, sausages and cheeses, peppers stuffed with cream cheese or tomatoes stuffed with eggplant. I think the most beloved dish with eggplant is this eggplant salad with mayonnaise (or without). I say this because not everyone does it with mayonnaise or yolks, respectively.

In our house, eggplant salad with mayonnaise is made only in winter, from baked and frozen eggplants. Those seem to be a little blacker and waterier and need a little help.

In summer we make only simple eggplant salad with oil, onion and lemon juice or a drop of vinegar. Both me and my mother (from whom I learned the recipe) the eggplant salad comes out white and creamy even if we don't put mayonnaise or yolks. See the recipe here.

The thing is, raw egg yolks are easily perishable and mayonnaise isn't a recommended way in the middle of summer, even if we have refrigerators. It's about the style of feeding that summer is supposed to be lighter.

Eggplant salad with mayonnaise is misleading because it supports much more oil than the classic one, to which it puddles if it is in excess. The yolks create a very stable emulsion that allows the absorption of up to 50% more oil than normal. The Romanian would say that she is "spornica", forgetting the large number of calories in the oil.

My opinion is that mayonnaise is somewhat extra, making it a nice summer dish. Everyone does as they wish, but I am firmly convinced that, many times, this eggplant salad with mayonnaise is made to mask some darker eggplants, maybe poorly baked. However, the only way to a tasty and flavorful eggplant salad is baking eggplants on open fire (grill or stove), a method by which their shell is carbonized and the core remains white, fluffy and fragrant. It doesn't even make sense to have high expectations of baked eggplants or, worse, scalded and skinned.

The charm of eggplant salad is that unmistakable aroma of burn. Just like at baked peppers! It doesn't make sense to bother with the oven either… they cook quickly on the stove, placed on metal disks or on the sieve.

When I say eggplant salad with mayonnaise I don't mean mixing a classic eggplant salad (with oil, onion and lemon) with mayonnaise made separately from egg yolks, mustard, oil and lemon! (recipe here). Why soil 2 bowls and put mustard in eggplant salad? The easiest way is to put the egg yolks on top of the eggplant and mix them together, gradually adding oil. Simple! I hope you haven't thought about the horrors of mayonnaise in a commercial jar!

From the quantities below comes a generous bowl of eggplant salad with mayonnaise, enough for 10 servings. The truth is that we like to eat eggplant salad the next day after cooking, taken out of the fridge.


Eggplant salad with mayonnaise

Today we make a delicious eggplant salad with mayonnaise, an easy, simple and quick recipe.

I don't think there is anyone who doesn't like eggplant salad with or without mayonnaise, but still the favorite of the Romanians remains the one with mayonnaise. It is fine, creamy and so tasty that it always remains in first place in our choices.

But how do we choose the best eggplants that have as few seeds as possible and are not spicy? Well, for a start, they have to be the right size, neither too big nor too small, to be shiny and fluffy, almost black. We have to take a look at the end of them and thus choose the "man" ones that have a round and small point at the end. The "female" ones have an elongated and much larger point and these are much more seeds than the male ones.

Now that we know which eggplants to choose, we go to work and bake them, clean them and then put them to work in a stainless steel, plastic or enameled sieve. Why not put the eggplant in a steel sieve ?! Because they will oxidize.

So now I invite you to follow the list of ingredients, which can be adjusted according to taste and preferences but also the simple way of preparation.

For many other salad recipes, go to the salads section, click here or on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • Fresh eggplant 1 kg or 500 g ready to bake
  • 120-150 g of mayonnaise
  • A small red onion
  • Salt to taste
  • 1 tablespoon lemon juice

Method of preparation:

If we choose to use fresh eggplants, which I recommend, we will first bake them, then clean them and let them drain. After draining, we chop their eggplant according to how fine we like it to be, I like it a little coarser.

Peel an onion and finely chop it.

It is preferable to make mayonnaise at home from an egg yolk and 130-150 g of oil, a tablespoon of lemon juice and a little salt. Put the yolk in a bowl and rub it with salt until it darkens and binds well. At the beginning add a little oil in a thin thread, stirring constantly until you finish the oil. Do not add too much at once because you risk cutting. Finally add the lemon juice and you're done.

In a bowl, place the chopped eggplant, along with the onion, lemon juice, mayonnaise and taste with salt. Stir and let cool for at least 2 hours, so the flavors will combine and become much more delicious.

Simple, fast and tasty, but I don't hold you back because I feel like you're already looking forward to it. So I wish you good work and good appetite!


Eggplant salad with mayonnaise

Today we make a delicious eggplant salad with mayonnaise, an easy, simple and quick recipe.

I don't think there is anyone who doesn't like eggplant salad with or without mayonnaise, but still the Romanians' favorite remains the one with mayonnaise. It is fine, creamy and so tasty that it always remains in first place in our choices.

But how do we choose the best eggplants that have as few seeds as possible and are not spicy? Well, for a start, they have to be the right size, neither too big nor too small, to be shiny and fluffy, almost black. We need to take a look at their end and thus choose the "man" ones that have a round and small dot at the end. The "female" ones have an elongated and much larger point and these are much more seeds than the male ones.

Now that we know which eggplants to choose, we go to work and bake them, clean them and then put them to work in a stainless steel, plastic or enameled sieve. Why not put the eggplant in a steel sieve ?! Because they will oxidize.

So now I invite you to follow the list of ingredients, which can be adjusted according to taste and preferences but also the simple way of preparation.

For many other salad recipes, go to the salads section, click here or on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • Fresh eggplant 1 kg or 500 g ready to bake
  • 120-150 g of mayonnaise
  • A small red onion
  • Salt to taste
  • 1 tablespoon lemon juice

Method of preparation:

If we choose to use fresh eggplants, which I recommend, we will first bake them, then clean them and let them drain. After draining, we chop their eggplant according to how fine we like it to be, I like it a little coarser.

Peel an onion and finely chop it.

It is preferable to make mayonnaise at home from an egg yolk and 130-150 g of oil, a tablespoon of lemon juice and a little salt. Put the yolk in a bowl and rub it with salt until it darkens and binds well. At the beginning add a little oil in a thin thread, stirring constantly until you finish the oil. Do not add too much at once because you risk cutting. Finally add the lemon juice and you're done.

In a bowl, place the chopped eggplant, along with the onion, lemon juice, mayonnaise and taste with salt. Stir and let cool for at least 2 hours, so the flavors will combine and become much more delicious.

Simple, fast and tasty, but I don't hold you back because I feel like you're already looking forward to it. So I wish you good work and good appetite!


  • 1 kg eggplant (3 medium eggplant)
  • 150 g sour cream (I used a weak sour cream, 12% fat)
  • 2-3 cloves of garlic
  • 3 tablespoons of olive oil
  • salt to taste

Bake the eggplants, clean them, let them drain and then chop them finely with a knife. If you have frozen, drain them directly and then chop them.

*It is very important that the eggplant is well drained, otherwise the juice will not be left in the salad and will taste better.

While the aubergines are draining, in a bowl, grind or put on the small grater the 2-3 cloves of garlic, mix them with salt, olive oil and sour cream.

Mix well, put the mixture over the chopped eggplant and mix.

Decorate the salad with fresh parsley and serve with toast. We ate it with rye bread with flax and tomato seeds. Delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


What do we need for a simple eggplant salad, with onion or mayonnaise?

  • 3 kg eggplant
  • 100 ml oil
  • salt
  • optional: onion, mayonnaise, yogurt, 1-2 cloves of garlic, baked or raw diced peppers, tomatoes