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Eggplant with mayonnaise


I thawed the eggplants and let them drain well and then chopped them finely. Over the chopped eggplant I added finely chopped onion, delicately, pepper and mayonnaise and then mixed.

Mayonnaise: I mixed the raw yolk with the boiled one, then I added a little by little oil and I beat well with the mixer, dripping lemon juice from time to time. Enjoy!


Preparation for eggplant salad recipe with mayonnaise:

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Preparation time: 3 min.

Total cooking time: 10 min.

Difficulty: Easy

Amount: 4 servings

  1. Cleanse a small onion (60-80 g) , put it in the bowl cut into quarters and set 7 sec./speed 5 .
  2. Put 2 tablespoons olive oil and sauté the onion 3 min./Varoma/speed .
  3. Put the hardened onion aside and, without washing the bowl, add it 1 teaspoon mustard,2 tablespoons sour cream (vegetable if desired vegetable, vegan or fasting) or 1.5 tablespoons yogurt, 1 avocado, 1 tablespoon olive oil and mix everything for 25 sec./speed 5 , clean the walls of the bowl and set again 10 sec./speed 5 .
  4. Add to bowl 400 g eggplant baked and mix 10 sec./speed 5 , gather with the spatula on the walls of the bowl, then set 2 sec./urb , gather with the spatula on the walls of the bowl and set again 2 sec./urb .
  5. Put the hardened onion in the bowl and ½ teaspoon of salt or to taste and mix by setting on the screen 3 min./speed . Repeat if necessary.

Help from the GoostoMix

If you don't have already ripe eggplants, you can bake them in Thermomix.

If you have frozen eggplants, let them thaw directly in the bag (so that no water reaches them) in a bowl of cold water. If you put them partially thawed, in step 5 set the screen to 50 ° C.

Necessary tools

Knife, a teaspoon and a spoon.

Recommendation

Vegetarian mayonnaise is a healthier alternative, great for fasting periods or simply when you want to eat more naturally and less fat.

Serve with fresh bread , also prepared at Thermomix.

Curiosities about eggplant

Eggplants are native to Asia, and the first attestation of this plant appears in several Chinese treatises dating from 544.

In Europe, the plant arrived late, in the 1500s, and the English called it the "eggplant".

Eggplants are considered vegetables, but are actually fruits.

They are part of the same family as tomatoes and potatoes.

In England, eggplants were called "love apples" because they were believed to have aphrodisiac properties. At the same time, during the Renaissance, in Italy, the eggplant was called & # 8220mala insana & # 8221 (& # 8220 the apple of madness & # 8221) because it was believed that whoever ate this vegetable would go crazy.

Among the benefits of eating eggplant are:

  • lowering cholesterol,
  • fighting constipation,
  • prevention of cardiovascular diseases,
  • favoring weight loss,
  • stimulating the activity of the intestines and liver.

Eggplant is highly valued in India, being present in the culture of this country for over 2,000 years. There are 30 different names to name the plant and its fruits.


Eggplant recipes & # 8211 eggplant-based zacusca

  • 2 kg eggplant
  • 500 g donuts
  • 500 g onions
  • a liter of tomato juice
  • 350 ml oil
  • a tablespoon of sugar
  • salt pepper
  • Bay leaves.

Method of preparation

Half the amount of eggplant is baked with half the amount of donuts. Cut the rest of the vegetables into cubes, like onions. Peel a squash, grate it and squeeze the juice.

Put the diced onion in oil, when it has become glassy, ​​add the eggplant cubes and raw donuts. Leave to harden for 15 minutes. Then add the baked eggplant and donuts, leave for 10 minutes, pour the tomato juice then add the sugar, salt, pepper and bay leaves. Boil for about 40 minutes, stirring, until well reduced. It is then placed in jars, which close tightly.

Here are the best recipes eggplant zacusca.

Zacusca with eggplant

3. How to make homemade mayonnaise faster - the necessary utensils

Even though you most likely learned from your grandparents that mayonnaise must be prepared carefully and that you must mix it with a wooden spoon, now you have at hand some modern and much more practical solutions. In addition, these solutions will not only help you prepare mayonnaise faster, but you will also get rid of the worry that its mayonnaise will cut you. Simply put, you will save time and get a perfect mayonnaise sauce.

    Vertical mixer - you need a vertical mixer, with a high power, around 600W. The advantage of using a mixer is that you will be able to prepare mayonnaise quickly, without putting too much effort. You can use only raw yolks without care, because the mayonnaise will not cut, but it is important that all the ingredients are at room temperature. All you have to do is add all the ingredients to the bowl and then wrap the mustard and yolks in the mixer bowl before turning on the appliance. As the mayonnaise begins to thicken, turn the mixer a little, incorporating the oil. Once you have incorporated the oil, you can start moving the mixer more vigorously. It is important not to turn off the mixer until the mayonnaise is ready.


Eggplant salad with mayonnaise and onion

Eggplant salad with mayonnaise and onion is very easy to make. That, after you bake the eggplant. If you use frozen eggplant, the salad is as if made. After thawing them, of course.

If you use whole eggplants, they must first be baked on a plate, on the stove. If you do not use gas and you have an electric hob, you can bake them in the oven, in a tray, pricking them first with the teeth of a fork. Bonus, they will clean much faster but as a disadvantage, they do not have such a pronounced baking taste.

The eggplants are well cooked when they become soft and the peel is stiff and crumbles easily. It is removed by pulling from one end (very easy when baked in the oven and a little more difficult when baked on the stove).

The aubergines are drained, then finely chopped with a wooden knife, specially designed for this or with a larger kitchen knife, with a wider and heavier blade. They can also be chopped on the food processor but not very much because the eggplant seeds will be cut and they will have an unpleasant texture and even a taste in the eggplant salad.


Ingredients for eggplant salad with mayonnaise

For mayonnaise (1 jar):

  • 150 ml of soy milk
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon mustard dijon
  • 170 ml of extra virgin olive oil
  • a little salt and a little pepper.

How to prepare mayonnaise:

  1. Mix soy milk, lemon juice and mustard in a blender for about 30 seconds.
  2. While mixing the ingredients, add the oil very slowly, until the composition thickens. Season to taste.

How to prepare eggplant salad:

  1. Eggplants should be grilled, grilled or on the stove flame until the crust becomes crumbly and the inside of the eggplant is soft. Then clean it, put it in a sieve over a bowl and let it drain for at least a few hours. It is best to leave them overnight, so that the taste is as sweet as possible.
  2. Cut the onion or grate it. If you have stomach problems, it would be a good idea to chop it on a paper napkin so that it absorbs the acidic juice that causes gastric reflux.
  3. Take the eggplants out of the fridge, let them reach room temperature, chop them with a wooden chopper and then add the mayonnaise and spices to taste.

This recipe for eggplant salad with light mayonnaise it is ideal for a tasty snack or an aperitif that is not so rich in calories.

Discover two mayonnaise recipes that will be useful to you: the dietetic one and the puff pastry one!

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The ideal eggplant salad is light in color, has a fluffy texture and perfect taste. Here are some tips for whitening eggplant salad:

  • Eggplants must be chopped with a non-metallic utensil as otherwise they will oxidize and darken. The salad will also be mixed with a wooden spoon for the same reason
  • You can use lemon juice or a little vinegar, which have the role of preventing the oxidation of eggplants during prolonged contact with air.
  • As you mix the eggplant salad with oil, it will lighten in color more and more. So, to get a white eggplant salad, you will have to mix it very well. If you do not use oil, you can use boiled zucchini in order to whiten the salad.

This salad is tastier if served with homemade bread or even with fluffy cakes, baked on the stove or in the pan. Along with it can be successfully served: tomato salad, Kalamata olives, baked peppers or green onions. Good appetite!


Preparation for eggplant salad recipe with mayonnaise:

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".


7 eggplant salad recipes to try

Eggplant salad is one of the star dishes of the hot season. Refreshing, light, low in calories if prepared carefully, rich in nutrients, but also easy and quick to prepare, this salad is to everyone's liking, especially if it is served with fluffy homemade bread and tasty peasant tomatoes.

There are several methods of preparing eggplant salad, each housewife having its own techniques and secrets. The big battle is between eggplant salad with mayonnaise and the one without, but also eggplant salad with baked peppers has gained popularity in recent years. Regardless of your preferences, we will help you with tips, recipes and tips to prepare the best eggplant salad.


3 eggplants, 300 ml oil, 2 eggs, 1 onion, salt to taste, cucumbers, tomatoes, olives, 1 tablespoon mustard.

We wrap the eggplants in aluminum foil and put them on a high heat on the stove, I baked them on the grill over high heat and they clean as soon as we bake them under a stream of cold water so that they do not turn black, then we put them in the robot and make them pasta, boil a hard boiled egg and in a bowl put a raw yolk and a hard boiled yolk and pass well then add a little oil and chew only in one part and when the mayonnaise hardens too much add a teaspoon of mustard, we make mayonnaise about as much as we think we need and then we mix the eggplant with mayonnaise, we add a finely chopped onion, salt to taste and garnish with olives, cucumbers and tomatoes.

Try this delicious video recipe too


Video: БАКЛАЖАНЫ в МАЙОНЕЗНОМ СОУСЕ EGGPLANT in MAYONNAISE SAUCE (December 2021).