Description
Marvellous creamy eggplant salad brings Mediterranean charm to your table with rich, tangy flavors. Silky roasted eggplant mingles with herbs and creamy dressing, creating a delightful dish that promises pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 2 large whole eggs
- 2 medium eggplants, sliced into short strips or diced into cubes
Seasoning and Spices:
- 1 teaspoon salt
- 1 pinch of black pepper
- 3–4 tablespoons mayonnaise
Cooking and Pickling Ingredients:
- 30 milliliters (2 tablespoons) coconut oil, olive oil, or macadamia oil for cooking
- ½ medium onion (white or red), quartered and thinly sliced
- 30 milliliters (2 tablespoons) white vinegar or apple cider vinegar
- 45 milliliters (3 tablespoons) boiling hot water
- ½ teaspoon sea salt
- 1 teaspoon honey
Instructions
- Submerge eggs in rapidly boiling water and simmer for precisely 10 minutes to achieve perfect hard-boiled consistency.
- Transfer eggs to an ice bath immediately after cooking to halt the cooking process and facilitate easy peeling.
- Carefully slice eggplant into uniform strips and generously dust with salt to draw out excess moisture and neutralize potential bitterness.
- Allow salted eggplant to rest for 10-15 minutes, then gently pat dry with clean kitchen towels to remove extracted liquid.
- Create a tangy onion marinade by combining thinly sliced onions with hot vinegar, boiling water, salt, and honey. Let the mixture steep for 15 minutes to develop complex flavors.
- Select a wide skillet and pour a thin layer of preferred oil (coconut, olive, or macadamia) over medium-high heat.
- Sauté eggplant pieces, stirring continuously, until they transform into golden-brown, tender morsels (approximately 7-8 minutes).
- Transfer cooked eggplant onto absorbent paper towels to eliminate excess oil, then transfer to a mixing bowl.
- Finely chop the cooled hard-boiled eggs and incorporate them into the eggplant mixture.
- Pour the prepared onion marinade over the vegetables, adding mayonnaise for creamy richness.
- Season with freshly ground pepper and adjust salt to taste, ensuring a harmonious flavor profile.
- For optimal taste development, refrigerate the salad for 30 minutes before serving, allowing ingredients to meld together.
Notes
- Preserve eggplant’s delicate flavor by salting strips to draw out excess moisture and reduce bitterness before cooking.
- Marinate sliced onions in vinegar and honey to create a tangy, sweet undertone that complements the rich eggplant base.
- Chill the salad briefly to let flavors meld, enhancing the creamy texture and allowing ingredients to harmonize perfectly.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 140 mg