Description
Creamy Middle Eastern eggplant salad beckons with rich Mediterranean flavors and silky textures. Roasted eggplant, garlic, and herbs blend seamlessly, inviting you to savor each vibrant spoonful of this classic dish.
Ingredients
Scale
- 2 large whole eggs
- 2 medium eggplants (sliced into short strips or diced into cubes)
- 30 ml (2 tbsps) coconut oil, olive oil, or macadamia oil for cooking
- ½ medium onion (white or red, quartered and thinly sliced)
- 1 tsp salt
- ½ tsp sea salt
- 1 pinch of black pepper
- 3–4 tbsps mayonnaise
- 30 ml (2 tbsps) white vinegar or apple cider vinegar
- 45 ml (3 tbsps) boiling hot water
- 1 tsp honey
Instructions
- Egg Preparation: Submerge eggs in rapidly boiling water, simmering for 10 minutes to achieve perfect hard-boiled texture, then immediately transfer to an ice bath for easy peeling.
- Eggplant Preparation: Slice eggplant into uniform strips, generously salt to remove moisture and neutralize bitterness, then pat dry with kitchen towels after 10-15 minutes of resting.
- Onion Marinade: Craft a vibrant marinade by combining thinly sliced onions with hot vinegar, boiling water, salt, and honey, steeping for 15 minutes to develop intricate flavors.
- Sautéing Technique: Heat a thin layer of oil in a wide skillet over medium-high heat, carefully sauté eggplant pieces until they transform into golden-brown, tender morsels (7-8 minutes).
- Salad Assembly: Drain sautéed eggplant on absorbent paper, transfer to a mixing bowl, and finely chop cooled hard-boiled eggs, incorporating them into the vegetable mixture.
- Flavor Enhancement: Drizzle the prepared onion marinade over the vegetables, add mayonnaise for creamy depth, and season with freshly ground pepper and salt to create a harmonious flavor profile.
- Serving Recommendation: Refrigerate the salad for 30 minutes before serving, allowing the ingredients to meld and intensify the overall taste experience.
Notes
- Master Egg Technique: Precisely time boiling to 10 minutes and instantly cool in ice bath for perfectly smooth, easily peeled eggs.
- Eggplant Moisture Control: Salt strips and rest 10-15 minutes to eliminate bitterness and excess liquid, ensuring optimal texture and flavor absorption.
- Strategic Sautéing: Use medium-high heat and continuously stir eggplant for 7-8 minutes to achieve golden-brown, tender pieces without burning.
- Flavor Fusion Tip: Refrigerate salad for 30 minutes before serving to allow ingredients to harmonize and develop a deeper, more complex taste profile.
- Prep Time: 25 minutes
- Cook Time: 10-15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 280
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 186 mg