Eggplant Salad with Onion
Appetizers Fasting Recipes Vegetables Salads
I know it's a rather ordinary recipe, but maybe some of my techniques (roasting and cleaning the eggplants) aren't known to everyone. It took me many years to find a simple way for cleaning eggplants. My mother taught me her way of cleaning the skin of the eggplants and I had never thought there might be another way than peeling the skin piece by piece. I found this method on the internet, so I'm passing it on, maybe it will help someone else.
Ingredients
1.5 kg eggplants (4 medium-sized eggplants)
1 and a half onions
4 tablespoons oil
salt, pepper
How to prepare eggplant salad with onion
- Pierce the eggplants all over with a fork, otherwise they will explode in the oven... I've learned from my own mistakes, so don't laugh.
- Place them on a baking tray lined with parchment paper. Roast at 200C for 45 minutes. Turn them from time to time. The roasting time differs depending on the size of the eggplants - mine were medium-sized. You can check if they're done by pressing with a fork - if they're soft, they're ready.
- And now, the cleaning technique. Remove from the oven and cut each eggplant in half lengthwise.
- With a wooden spoon, wide like a paddle, scrape out the eggplant flesh, starting from the stem. I placed a bowl at the edge of the cutting board where I was cleaning the eggplants, to catch the flesh.
- Put the eggplant flesh in a strainer and let it drain for at least 15 minutes, pressing with a spoon from time to time.
- Chop the eggplants by hand or with a food processor, then mix in one grated onion. Slowly incorporate the oil, spoon by spoon, like making mayonnaise. Adjust salt and pepper, then add another half onion, this time diced. If you don't like to feel onion pieces in the salad, grate this one too.
- Serve on toast, garnished with sesame seeds and herbs. It's excellent with tomatoes.
Stick the eggplants with a fork and roast them
Cut the eggplants in two lengthwise
Scrape the pulp with a wooden paddle
Eggplant pulp
Drain the eggplants
Chop the eggplants and mix with the grated onion
