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Eggplant salad with mayonnaise and garlic

Eggplant salad with mayonnaise and garlic

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A salad I would always like.

  • 3 eggplants
  • 1 onion
  • 2 cloves of garlic
  • salt
  • pepper
  • Mayonnaise:
  • 1 yolk
  • 1 teaspoon mustard
  • 4-5 tablespoons oil (quality)
  • salt
  • (lemon juice)

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant salad with mayonnaise and garlic:


Put the raw yolk, mustard and salt in a bowl.

Mix with a continuous wooden spoon in the same direction so as not to "cut" the mayonnaise and pour oil little by little. The oil was dripping slowly. Mix well each time after dripping the oil until the oil is no longer visible and then dripping again. When it becomes more consistent, more oil can be added. In case it is "cut", add another tablespoon of mustard and mix quickly. At the end, add salt and possibly lemon juice.

Bake the eggplant. They are drained. Peel a squash, grate it and squeeze the juice. Finely chop with a wooden spoon or a plastic spatula.

Finely chop the onion and garlic. Mix well with eggplant, then add mayonnaise. Mix well until all is incorporated. Add salt and pepper to taste.

Tips sites


Do not use the metal knife when chopping eggplant. It will change his taste.

The Green Foot

My mother only likes onions and a little oil. My sister doesn't want to hear about onions, she only wants garlic. And I go for mayonnaise. But no matter how it is prepared, the eggplant salad is excellent.

  • 3-4 smaller eggplants
  • 1 small onion
  • 1 red
  • 1 egg yolk
  • 2-3 teaspoons of mustard
  • about 200 ml of oil
  • salt

In a bowl, rub the egg yolk with 2-3 teaspoons of mustard and a pinch of salt. Add the oil, pouring little by little and stirring constantly until smooth.

Pour the mayonnaise over the chopped eggplant (I grind them with a wooden knife), add the grated onion and mix well. Salt to taste and garnish with thin slices of tomato.

A tip: to repair a chopped mayonnaise, add a teaspoon of mustard and mix well.

And if you prepare a piece of bread, a jar of eggplant salad, a thin slice of cheese, a tomato. the blue box is ready.

Crispy eggplant & # 8230 according to the pumpkin model, this recipe, aroused my interest, is delicious.

INGREDIENT: (For 3-4 people)

2 medium eggplants
4 lg oat bran
2 lg cream cheese
1/2 teaspoon granulated garlic
freshly ground pepper
2 eggs
6 tablespoons Dukan mayonnaise
2 cloves garlic
2-3 drops of lemon juice


We cut the eggplant into longer strips, like straw potatoes. We salt them and let them rest for about 30 minutes.

After this interval we wash them, put them in beaten eggs, then roll them in the mixture of bran, cream cheese, granulated garlic, to which we add a little salt and freshly ground pepper.

We put them in a tray lined with baking paper and bake them in the preheated oven at 200 & # 176C for about 15-20 minutes, depending on the thickness of the strips and the oven provided & # 8230

While the eggplant is in the oven, mix the Dukan mayonnaise with the crushed garlic and a few drops of lemon.

Serve the eggplant as soon as I take them out of the oven, with this sauce.

Good appetite!

Video: Μελιτζανοσαλάτα. Άκης Πετρετζίκης