Here's a recipe for eggplant salad with mayonnaise.
- 4 kg/9 lb eggplants
- 2 eggs
- 200 ml/7 fl oz cooking oil
- 1 tsp mustard
- 1 medium onion
- 1 garlic head
- salt, to taste
1. Roast the eggplants until they become soft and their skin blackens. Peel them while they are hot and place them in a strainer to drain.
2. (Clean the eggplants by brushing them with a wet hand.) Chop with a large knife going
one way and then coming perpendicular to that direction, until the eggplant is properly hashed. Make sure you are using a stainless-steel knife, or else
it will blacken the eggplant.
>3. Start making the mayo by boiling hard one egg (10 minutes). Take the hard yolk of the egg and put it in a bowl; break it with a fork.
Add to that the yolk of a fresh egg and start mixing with a wooden spoon.
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