This Romanian eggplant salad with mayo is a fantastic appetizer that pairs perfectly with fresh tomatoes or roasted peppers salad. It’s also an excellent choice for breakfast or a light lunch.
Prick the eggplants with a fork and roast them either over hot coals, on the stovetop flame, or in the oven.
Once roasted, peel the eggplants and place them in a strainer to drain excess liquid.
Finely chop the eggplants using a knife or a food processor. Traditionally, a knife or a special eggplant chopper was used, resulting in finely chopped eggplant with a slightly coarser texture compared to the smoother consistency achieved with a food processor.
In a bowl, prepare the mayonnaise by combining the egg yolk and mustard. While whisking continuously, gradually add the oil in a thin stream. The mayonnaise will thicken and become creamy. The amount of mayo depends on your personal preference—some people prefer just a small amount, while others love to add plenty.
Chop 2 green onions, including the green stalks, and mix them into the chopped eggplant along with the mayonnaise. If green onions are not available, finely chop a small regular onion as a substitute.
Serve the eggplant salad with slices of bread, fresh tomatoes or roasted bell peppers salad.