Marvelous Creamy Eggplant Salad: A Flavorful Delight
Introduction:
Eggplant, often hailed as the king of versatility in the vegetable kingdom, teams up beautifully with hard-boiled eggs and pickled onions in this delightful salad recipe. This Marvelous Creamy Eggplant Salad is not just a treat to your taste buds but also a healthful dish that packs nutrients and flavors. Whether you are looking to impress at a dinner party or simply making a wholesome family meal, this salad is sure to be a hit.
Ingredients:
- Eggs: 2 large, whole
- Eggplants: 2 medium, sliced into short strips or diced into cubes
- Salt: 1 teaspoon (plus additional for seasoning)
- Cooking Oil: Coconut, olive, or macadamia oil, as preferred
- Mayonnaise: 3-4 tablespoons
- Black Pepper: A pinch
For Pickled Onions:
- Onion: 1/2 medium, white or red, quartered and thinly sliced
- Vinegar: 2 tablespoons, white or apple cider
- Hot Water: 3 tablespoons, boiling
- Sea Salt: 1/2 teaspoon
- Honey: 1 teaspoon
Directions:
- Prepare the Eggs:
- Place the eggs in boiling water and cook for 10 minutes until hard-boiled. Once cooked, transfer the eggs to cold water to cool down before peeling and chopping finely.
- Salt the Eggplant:
- Lay the eggplant slices or cubes on a chopping board, sprinkle with salt, and let them sit for 10-15 minutes. This step helps draw out moisture and reduce bitterness.
- Marinate the Onions:
- In a bowl, combine thinly sliced onions, vinegar, hot water, sea salt, and honey. Stir well and set aside for 15 minutes to allow the flavors to meld.
- Cook the Eggplant:
- Heat a thin layer of your chosen oil in a large frying pan over medium-high heat. Add the eggplant and cook for 7-8 minutes, stirring frequently until the pieces are golden brown and soft. Remove and drain on paper towels before transferring to a mixing bowl.
- Combine Ingredients:
- To the cooked eggplant, add chopped eggs, pickled onions (with the marinade), and mayonnaise. Season with a pinch of black pepper. Mix well, taste, and adjust salt if necessary.
- Chill and Serve:
- For best flavor, let the salad set in the refrigerator for about 30 minutes before serving. However, it can also be enjoyed immediately if preferred.
Recipe Notes:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
This Marvelous Creamy Eggplant Salad combines the creamy texture of mayonnaise, the tangy punch of pickled onions, and the satisfying richness of eggplant, making it a must-try for any salad lover. Enjoy it as a standalone dish or pair it with crusty bread for a fulfilling meal. Happy cooking!
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Marvellous Creamy Eggplant Salad
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
2 large whole eggs
2 medium eggplants, sliced into short strips or diced into cubes
1 teaspoon salt
Coconut oil, olive oil, or macadamia oil for cooking
3–4 tablespoons mayonnaise
Pinch of black pepper
For pickled onions:
1/2 medium onion (white or red), quartered and thinly sliced
2 tablespoons white vinegar or apple cider vinegar
3 tablespoons boiling hot water
1/2 teaspoon sea salt
1 teaspoon honey
Instructions
Place the eggs in boiling water and cook for 10 minutes until hard-boiled. Once cooked, place the eggs in cold water and allow to cool down before peeling and chopping finely.
To prepare the eggplant, scatter the strips on a chopping board and sprinkle with salt. Leave for 10-15 minutes to pull out some of the moisture from the vegetable. This process also removes some of the bitterness from the eggplant.
While the eggs are cooking and the eggplant is chilling, marinate the onions. Place the thinly sliced onions into a bowl and pour over the vinegar, boiling hot water, and season with salt and honey. Mix through and set aside for 15 minutes.
Heat a thin layer of coconut, olive oil, or macadamia oil in a large frying pan over medium-high heat. Add all of the eggplant and cook for 7-8 minutes, stirring frequently, until the pieces are golden brown and soft. Remove the cooked eggplant onto some paper towel to remove excess oil, then transfer the cooked vegetable to a mixing bowl.
Add the chopped eggs to the eggplant, then pour in the onion marinade and the onions, and add the mayonnaise. Add a little pepper and mix together. Taste for salt and season more if needed. It’s best to leave the salad in the fridge for half an hour to ‘set’ before serving, but you can also enjoy it right away.
- Prep Time: 15 minutes
- Cook Time: 10 minutes