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Eggplant Salad with Mayonnaise

Romanian Eggplant Salad (w/ Mayonnaise)

Diana Oana
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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Romanian
Servings 4 servings

Ingredients
 
 

  • 3 large eggplants
  • 1 egg yolk
  • 1 teaspoon mustard
  • 1 teaspoon salt
  • 100-120 ml sunflower oil
  • 1 small onion (or two green onions) to taste

Instructions
 

  • Prick the eggplants with a fork and roast them either over hot coals, on the stovetop flame, or in the oven.
    Eggplant Salad with Mayonnaise
  • Once roasted, peel the eggplants and place them in a strainer to drain excess liquid.
    Eggplant Salad with Mayonnaise
  • 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.

Notes

Romanian Eggplant Salad (w/ Mayonnaise)
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