Romanian Eggplant Salad with aquafaba mayo: Easy Weeknight Side
We love Romanian Eggplant Salad with aquafaba mayo because it’s a quick and flavorful side dish that’s perfect for weeknights. What makes it worth making tonight is the combination of creamy aquafaba mayo and roasted eggplant.
Kitchen Note
When making Romanian Eggplant Salad with aquafaba mayo, don’t skip roasting the eggplant, as it brings out the natural sweetness. Also, make sure to chill the salad in the fridge for at least 30 minutes to allow the flavors to meld together.
Why this Romanian Eggplant Salad with aquafaba mayo works
- The combination of roasted eggplant and aquafaba mayo creates a creamy and rich texture.
- The salad has a smoky flavor from the roasted eggplant and a tangy taste from the aquafaba mayo.
- It can be prepared in under 30 minutes, making it a great option for a quick weeknight side dish.
- It’s perfect for a healthy and easy dinner or as a side dish for a meal prep.
- It’s a great option for a quick and easy lunch or dinner.
What you’ll need
The key ingredients in this recipe are the roasted eggplant, aquafaba mayo, and fresh parsley, which all come together to create a delicious and healthy side dish.
- 2 large eggplants
- 1 small onion
- 2 cloves of garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 hard-boiled eggs
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
Tips for getting this right
- Make sure to roast the eggplant until it’s tender and lightly charred, as this will bring out the natural sweetness.
- Don’t overmix the salad, as this can make it too creamy and lose its texture.
- Add a squeeze of fresh lemon juice to brighten up the flavors.
- Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld together.
- Make the aquafaba mayo from scratch for the best flavor and texture.
Swaps and substitutions
You can substitute the eggplant with zucchini or portobello mushrooms for a different twist. For a gluten-free version, make sure to use gluten-free mayo. For a vegan version, use a vegan mayo and skip the optional feta cheese. For a spicy kick, add some diced jalapeños or red pepper flakes.
Storing and reheating
The salad can be stored in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop until warmed through. You can also freeze it for up to 2 months and thaw it overnight in the fridge. To keep it fresh, make sure to store it in an airtight container and keep it away from strong-smelling foods.
Common questions
Yes, you can make this salad ahead of time and store it in the fridge for up to 3 days. Simply reheat it when you’re ready to serve. Make sure to give it a good stir and adjust the seasoning as needed.
To prevent the eggplant from becoming too bitter, make sure to salt it and let it sit for at least 30 minutes before rinsing and roasting. This will help to draw out some of the bitterness and leave the eggplant with a more balanced flavor.
While this salad is delicious on its own, it’s best served as a side dish or used as a topping for a grain bowl or sandwich. If you want to serve it as a main dish, consider adding some protein like grilled chicken or tofu to make it more filling.
Romanian Egg Salad
🧂 Ingredients
👩🍳 Instructions
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1Preheat the oven to 400 degrees Fahrenheit. Pierce the eggplants a few times and roast them in the oven for about 45 minutes, or until they’re soft and collapsed.
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2Let the eggplants cool down, then peel and chop them into small pieces. Finely chop the onion and mince the garlic.
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3Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until it’s translucent, then add the minced garlic and cook for another minute.
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4Add the roasted eggplant, salt, and pepper to the pan. Stir well to combine, then let it cool down to room temperature.
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5Mash the hard-boiled eggs in a bowl and add the chopped parsley, lemon juice, and the cooled eggplant mixture. Mix everything together.
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6To make the aquafaba mayo, combine the aquafaba, lemon juice, Dijon mustard, and salt in a bowl. Whip it with an electric mixer until it becomes stiff and holds its shape.
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7Slowly pour the neutral oil into the bowl while continuously whipping the mixture until it thickens and emulsifies.
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8Fold the aquafaba mayo into the eggplant and egg mixture until everything is well combined. Chill it in the fridge for at least 30 minutes before serving.
We hope you enjoy this Romanian Eggplant Salad with aquafaba mayo recipe! Let us know in the comments how it turns out and if you have any questions or suggestions. Don’t forget to share your favorite way to serve it and any variations you’ve tried.