How to make Aubergine Salad Romanian way

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

aubergines

🥗Healthier: zucchini

💰Cheaper: eggplant

Zucchini offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is often less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

Grill aubergines on a charcoal barbecue until charred, about 10-20 minutes depending on heat.

Remove charred skin from the grilled aubergines while they are still hot.

Place the peeled aubergine flesh in a colander to drain for about 30 minutes.

Prepare homemade mayonnaise by mixing 2 egg yolks, 1 teaspoon mustard, and gradually adding 200 milliliters of vegetable oil.

Chop the onion and garlic finely and add to a mixing bowl.

Add the drained aubergine to the bowl with onion and garlic.

Season with about half a teaspoon of salt and a quarter teaspoon of pepper.

Mix in the homemade mayonnaise until well combined.

Serve immediately with fresh or toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens