Eggplant Salad
Eggplant Salad is a tasty and healthy way to cook eggplants. It is a delicious appetizer that can be made in advance, which makes it perfect for holidays or parties.
Ingredients
- 2 large eggplants
- 1 small onion
- 1 egg yolk
- 100 ml sunflower oil
- salt to taste
Instructions
- Roast the eggplants on open flame or grill them with their skin on, until the insides become very soft.
- Cool down a little and remove the skin dipping your fingers in cold water so you don't get burned. Cut the tail and let them cool in a strainer to drain well.
- Add onion in a food processor and chop well. After the eggplants are completely drained add them to the onion in the food processor, add egg yolk and oil, and process for about 5-10 seconds until well blended. Don't process more as they can get too airy.
- Place them in a bowl, add salt and serve with fresh homemade bread, tomatoes, and black olives. The rest can be stored in the refrigerator for a few days.
Nutrition
Serving: 1 whole saladCalories: 1182kcalCarbohydrates: 69.6gProtein: 14.5gFat: 101.3gSaturated Fat: 11.2gCholesterol: 210mgSugar: 28.8g