This eggplant salad might seem a bit hard to make at first, because you’ll need to roast the eggplants. Roasting them can be messy, as a friend remarked recently: eggplants may burst in your oven or on the BBQ. To avoid that, you can either cut them in 2 and bake them in the oven – or you can pierce them with a fork. You can roast in the oven, at 350 – 400F. I prefer to roast them in a pan (no water, no oil, just put them in a pan), on the stove – you’ll need to flip them regularly. Oh, and do make sure you watch the fire alarm, because roasting can sometimes be a bit smoky. (Here’s another post I found on roasting eggplants)
Ingredients: 2-3 eggplants, 1 onion, 1 yolk, lemon, olive oil, salt and pepper.
- Roast eggplants. If you roast them in the oven, they are ready when they are really soft and wrinkled. If you roast them on the stove, they are ready when the skin is burnt. Peel the skin – or scoop the eggplant with a spoon.
- Mince the eggplant – either you put it in a food processor or you can mince it using a wooden spatula (some 2-3 minutes).
- Add 1 egg yolk, 1/2 onion cut into small pieces, some olive oil (maybe 1-2 tablespoons), salt and pepper. If in love with garlic, you can add it to this salad too. Squeeze a bit of lemon juice (this will make the eggplant turn just a bit whiter). If using a food processor, put all ingredients together with eggplant and mix. Otherwise, just use a spoon and mix thoroughly.
- If you want, decorate with sliced tomatoes. Goes really really well with any type of white soft cheese, whether salty or not, and tomato salad.