Romanian Eggplant Salad with Homemade Mayonnaise

Ingredients

• 4 eggplants (medium-sized)
• 0.5 onion (finely grated)
• 2 căței garlic (finely grated)
• salt (to taste)
• black pepper (to taste)
• 2 egg yolks
• 1 tbsp mustard
• 250 ml vegetable oil
• 1 tbsp sour cream

Steps

1. 1

   Roast the eggplants on a grill, over an open flame, or in a preheated oven, turning them so they cook evenly, until the skins are well charred and the flesh is completely soft. In the oven, use approximately 220°C and roast until the eggplants soften, usually 35–40 minutes.

2. 2

   Allow the roasted eggplants to cool enough to handle. Remove the charred skins and place the flesh in a sieve or colander, then let it drain for 20–30 minutes to remove the bitter liquid.

3. 3

   In a bowl, whisk the egg yolks together with the mustard until the mixture is smooth.

4. 4

   Gradually add the vegetable oil in a very thin stream, whisking or mixing continuously until a thick, stable mayonnaise forms.

5. 5

   Incorporate the sour cream into the mayonnaise and mix until smooth.

6. 6

   Finely chop or mince the well-drained eggplant flesh. Do not purée it excessively; a slightly coarse texture is suitable for eggplant salad.

7. 7

   Add the finely grated onion and finely grated garlic to the eggplant.

8. 8

   Season with salt and black pepper to taste, then mix to distribute the flavors.

9. 9

   Gradually incorporate the homemade mayonnaise into the eggplant mixture and mix well until the salad is creamy and uniform.

10. 10

    Taste and adjust the amount of salt and pepper if necessary.

11. 11

    Serve the eggplant salad with fresh or crusty bread, tomatoes, and peppers. For a more intense flavor, refrigerate it until the next day before serving.

Notes

The salad is said to taste even better the next day. Keep it covered in the refrigerator and consume it within 1–2 days, as it contains mayonnaise made with raw egg yolks. Serve with bread, fresh tomatoes, and peppers.

Nutrition per serving

• appetizer
• vegetarian
• Romanian
• gluten-free
• summer
• eggplant salad
• dip
• roasted