John Myers
Eggplant Salad, Salata De Vinete
The perfect eggplant salad, salata de vinete recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggplant
- 0,5 Pc. Onion
- 1 Tough Garlic
- 2 Pc. Egg yolks raw
- 1 tsp Mustard
- Salt
- Pepper
- Aromat
- 50 ml Oil
- Preparation: Preheat the oven to 200 degrees top-bottom heat. Line the baking sheet with aluminum foil and put the aubergines in the middle of the rack. The aubergines are baked for about 50 minutes and have to be turned several times. The skin must be wrinkled and the eggplants soft then they are good. When they are done, they are peeled and the head cut off and pulled apart and placed on a board that is a little inclined so that the juice can run off and no longer steams. The aubergines are chopped with a wooden knife or a flat wooden spoon. Mix the aubergines with the mayonnaise and add the finely chopped garlic. The onion can either be mixed in with it or simply sprinkled over it. Homemade mayonnaise: First you mix the egg yolks with the mustard and gradually add a little oil until it is light in color. We like to eat it with white bread or toasted toast. The main thing is that the bread does not stand out in terms of taste.
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