Eggplant Salad with Mayo
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Recipe-Ingrediants
The classic eggplant salad with the addition of mayo, perfect to accompany our meals or incorporate into vegetable or cheese sandwiches, or even bruschetta. It can complement grilled meats or fish, or be included in Arabic pitas with a combination of cheese and roasted vegetables.
Our Ingredients:
- 4 globe eggplants
- 4 cloves of minced garlic
- 3 tbsp mayonnaise
- 1 tsp vinegar
- Salt and pepper
Directions
After washing and drying the eggplants, pierce them all around with a fork. Place them on the oven grill under the broiler and wait for them to cook, turning them to ensure even cooking.
Once cooked, let the eggplants cool down and empty them using a spoon while holding them by the stem.
Place the flesh in a colander to drain excess liquid. Then, finely chop the eggplant on a cutting board.
Next, place the chopped eggplant in a bowl and add the remaining ingredients.
Mix well and refrigerate to allow the flavors to blend.
- Try the Agioritiki variation if you enjoy the taste of eggplant.
- Try the Eggplant Salad with Feta (Esme) for a full-bodied and delicious flavor.
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