Roasted eggplant salad

Well now that the holidays are over it’s time to get naughty in the kitchen!

I know eggplants are not in season at the moment, but I had some grilled ones in the freezer and I thought they would make a nice salad after all the cake I ate and the champagnes I sampled these days.

I don’t know how familiar you are with roasted eggplants, but I found a very nice article explaining how to roast eggplants. However, I promise to make an article about my way of roasting eggplants just as soon as summer comes and barbecue season will be officially opened.

Here in Romania I can also find frozen roasted eggplants in the supermarkets, but if you can”t find them and you decide to make your own, then once they are cooked and peeled, you should leave them to cool in a strainer, so that all the liquid inside them will be removed.

The next step is to chop the eggplants, but you should use a plastic or silicon spatula or a glass or wooden tool for this step ( in Romania we have a special wooden cutter for eggplants, like this thing), otherwise if you use a normal knife or a mixer, they will break or crush the small seeds found inside the eggplant and the final product, your salad, will get a bitter taste . Since I don”t own a utensil like the one I just showed you in the previous link, I had to improvise using something else I had in my kitchen, just like you can see in the picture below.


Once you’ve got your eggplants roasted, peeled, with all the juices drained and then chopped, the rest is super easy!

Onion eggplant salad

0,4 lb grilled eggplants

1 small onion (grated or chopped in very small pieces)

1-2 tbsp vegetable oil

salt – to taste

Add the oil to the eggplants a little at a time and with a wooden spoon mix very well until all the oil is incorporated. Eggplants can “swallow” a lot of oil, just like mayo, but for me this amount is quite enough.

Add the onion and the salt according to your taste, then cover the bowl and let it cool in the fridge before serving.

Garlic eggplant salad

0,4 lb grilled eggplants

4-5 garlic cloves (minced)

1 tbsp vegetable oil

1 tbsp sour cream

1/4 tsp ground white pepper

salt – to taste

Add the minced garlic and some salt in a bowl and mix with a spoon until it becomes like a paste. Then add the cream and the oil a little at a time and mix using a spoon or a small whisk. Add this mixture to the eggplants and adjust the seasoning with more salt, if needed, and some white pepper.


Serve chilled on toasted bread with a tomato salad. That’s the best combination, that’s why this salad is best served during the summer, when the tomatoes and eggplants are in season, and the weather is hot, so a chilled salad like this would be ideal.

But sometimes cravings don’t seem to care about season or weather so you end up like me, eating eggplant salad in the middle of winter! Oh well…



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