Eggplants are vegetables low in carbohydrates and fat and contain vitamins, minerals, phytonutrients and antioxidants agents with various benefits for the body, so it deserves to enter them in your diet. Although eggplant is low in calories, rich in fiber, their use gives a feeling of fullness and they are very tasty too.
There are several varieties of eggplant, the most common are dark purple varieties but there are white or light purple with stripes. Whatever you choose you should pay attention that each assortment have shiny skin, green tails, are fluffy and springy if you squeeze between your fingers. The largest are not necessarily better, they have more seeds and require more time if you want to bake.
Eggplants are delicious fresh, but you can keep them in the freezer for 2-3 days.
Eggplant can be cooked in various ways,like casseroles or pot, grilled, fried or baked and then mixed for salad. I like them most baked and cooked as a salad. Eggplant salad is served as an appetizer especially in summer when the market is full of fresh eggplant, but also in the winter if stored in the freezer.
Eggplant salad can be made in different ways: plain simple, with onions, with garlic, with mayonnaise, or tahini paste (baba ghanoush), and so on, either way, it is extremely tasty and worth a try!
Eggplant can be baked in several ways. Grilled directly on the flame of the stove or in the oven, the easiest way, that will relieve the mess and the smoke, is in the oven, but in my opinion the most delicious is baked on the grill. Once baked, eggplant should be cleaned as soon as they cool a little bit and after that should be left to drain. They let a lot of liquid, which should be removed in order to get a salad with a suitable consistency.
Eggplants are not usually chopped with a knife, you should try using a ceramic, wooden or plastic one, so that eggplants do not oxidize and change colour.
If you choose the eggplant salad with mayonnaise, you must use homemade mayonnaise, the one found in stores is of very poor quality, and will spoil the eggplant salad.
This time I will introduce eggplant salad recipe with onions and mayonnaise, but I promise to come back with other options.
- Prep Time : 45 minutes
- Cook Time : 15 minutes
Wash eggplants, wipe the water and remove the leaves without breaking the stems.
Pierce eggplant several times to avoid their explosion on the grill, place on hot grill and turn on all sides until they’re ripen and become soft.
When ready, place in a bowl to cool and clean them.
I handle them using their stem and using a ceramic knife, gently remove skin, without getting burned and without getting dirty with burnt skin.
When you are ready cut their stems and put them to drain for 45 min, then chop them finely.
Add the fine chopped onion. Place eggplants in a bowl and blend with onion, parsley, lemon juice, homemade mayonnaise and salt. When the salad is ready, place in a bowl, serve chilled, accompanied by fresh tasty tomatoes as those in the picture.