Eggplant Salad with Mayonnaise Recipe

Eggplant and aubergine are the same vegetable, known by different names in various regions. Eggplant is the commonly used term in the United States and Australia, while aubergine is more commonly used in European countries. Call it what you want for your eggplant salad with mayonnaise.

If you prefer to avoid mayonnaise, you can substitute it with Greek yogurt, tahini, or a combination of olive oil, lemon juice, and Dijon mustard for a lighter alternative.

To make a Mediterranean-style eggplant salad, grill or roast the eggplant until tender, then chop it into bite-sized pieces. Combine it with diced tomatoes, cucumbers, red onions, Kalamata olives, feta cheese, fresh herbs like parsley and mint, and dress it with olive oil, lemon juice, salt, and pepper.

For a kid-friendly mayonnaise recipe, check out this recipe on our blog. It is a simple, versatile recipe that works well with a variety of dishes, including our eggplant salad.

If you’re looking for an eggplant salad with mayonnaise recipe suitable for toddlers, you can try this recipe that is made with kids friendly mayonnaise.

The exact calorie count can vary depending on the specific ingredients and quantities used, but a typical serving of eggplant salad with mayonnaise can have around 200-300 calories.

Again, this can vary, but a serving of eggplant salad generally has around 200-300 calories, 2-4g of protein, 15-20g of fat (mostly from the mayonnaise), and 15-20g of carbohydrates (mostly from the eggplant).

No, eggplant seeds are not bad for you. In fact, they contain certain nutrients and antioxidants. Some people prefer to remove them due to personal preference or texture, but it’s not necessary for health reasons.

Yes, you can make eggplant salad without mayonnaise. You can use alternative dressings like vinaigrettes, tahini sauce, or yogurt-based dressings to add flavor and creaminess to the salad.

Lebanese eggplant salad, also known as “baba ghanoush,” is made by roasting eggplants until the flesh is soft, blending it with tahini, lemon juice, garlic, and olive oil. It is typically seasoned with salt, pepper, and garnished with parsley.

Middle Eastern eggplant salad, known as “moutabal” or “mutabbal,” is similar to baba ghanoush. It is made by roasting eggplants, then mixing the mashed flesh with tahini, lemon juice, garlic, olive oil, and spices like cumin and paprika. It is often garnished with parsley and drizzled with olive oil.

To make a Mediterranean-style eggplant salad, roast or grill eggplants until tender. Peel and chop the cooked eggplant, then combine it with diced tomatoes, cucumbers, red onions, Kalamata olives, feta cheese, fresh herbs like parsley and mint. Dress the salad with olive oil, lemon juice, salt, and pepper. Let it rest for a while to let the flavors meld together, then serve at room temperature.

Israeli eggplant salad, known as “salat khatzilim,” is made by grilling or roasting eggplants until charred on the outside and soft on the inside. Chop the cooked eggplant and combine it with diced tomatoes, cucumbers, red onions, parsley, lemon juice, olive oil, and spices like cumin and paprika. Season with salt and pepper to taste.

Turkish eggplant salad, known as “patlıcan salatası,” is made by grilling or roasting eggplants, then peeling and mashing the flesh. Mix the mashed eggplant with diced tomatoes, green peppers, onions, garlic, lemon juice, olive oil, and parsley. Season with salt, pepper, and red pepper flakes for some heat if desired.

Greek eggplant salad, known as “melitzanosalata,” is made by roasting or grilling eggplants until soft and smoky. Peel and chop the cooked eggplant, then combine it with garlic, lemon juice, olive oil, fresh herbs like parsley and mint, and optional ingredients like feta cheese or Greek yogurt. Season with salt and pepper to taste.

Eggplant salad (without mayonnaise) offers several health benefits as it is low in calories and fat while providing dietary fiber, vitamins, minerals, and antioxidants. It can support heart health, aid digestion, and contribute to weight management.

Yes, you can make eggplant salad in advance. In fact, it often tastes better after the flavors have had time to meld together. Store it in the refrigerator in an air-tight container for up to 3-4 days.

Yes, eggplant salad can be suitable for both vegans and vegetarians. Just ensure that the ingredients used, such as mayonnaise or cheese, are vegan or vegetarian-friendly.

It is not recommended to freeze eggplant salad, as the texture and flavor of the vegetables may change after thawing. It is best enjoyed fresh or stored in the refrigerator for a few days.

When selecting eggplants for salad, look for ones that have smooth, shiny skin and feel firm to the touch. Avoid eggplants with wrinkled or dull skin, as they may be overripe or have a bitter taste.

Absolutely! Eggplant salad is versatile, and you can experiment with different vegetables. Some popular additions include bell peppers, zucchini, roasted red peppers, or even grilled corn kernels.

Yes, eggplant salad is typically gluten-free as long as the ingredients used are gluten-free. However, always double-check the labels of store-bought ingredients or condiments to ensure they do not contain gluten.

Yes, you can use different types of eggplant for the salad, such as traditional globe eggplant, Japanese eggplant, or Thai eggplant. They may vary slightly in taste and texture but can all be delicious in the salad.

Yes, you can. As a matter of fact when in season, I roast around 50kg of eggplants, put them in desired portions in freezing bags and defrost when needed.

Eggplant is a low-carb vegetable, so eggplant salad can be a good option for those on a keto diet. However, watch out for added sugars in any dressings or sauces. If the salad is made with a high-fat dressing like mayonnaise, it’s likely to be more keto-friendly.