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Eggplant with mayonnaise, creamy and delicious

Eggplant with mayonnaise, creamy and delicious

Add an egg yolk, half a tablespoon of mustard and 3 tablespoons of oil to a bowl, then mix at high speed until you notice that the mayonnaise has hardened. Then gradually pour the sunflower oil until we run out of 200 ml. Those who prefer more mayonnaise can add more oil, but I think that's enough. Add the two tablespoons of olive oil with basil and mix well. Add another tablespoon of mustard, mix again, then sprinkle with thyme and rosemary. Stir again to blend the tastes. An extremely creamy mayonnaise is obtained. If you turn the container over, you will notice that it does not leak (if you have followed the instructions above exactly).

Add the 500 g of eggplant (which was first thawed) and mix with a spoon. Finely chop a clove of garlic, add it to the container where the eggplant and mayonnaise are already, and then add, to taste, salt and pepper. We mix, and VOILA ... it's ready.

Good appetite !

What are the benefits of eggplant?

Eggplants belong to the nightshade family, which among other things includes about 70 genera and 2300 species, some of which are edible and very popular in gastronomy, such as potatoes, tomatoes or peppers.

Eggplants are considered to be a food originating in India, according to numerous written documents attesting to their origin. However, these vegetables did not appear in Europe until the Middle Ages, reaching the countries here through traders who came from the East.

Let's see below what are the main benefits of eggplant:

Eggplant salads

Try these recipes eggplant salads with which you cannot fail. Prepare eggplant salads with or without mayonnaise, following the simple instructions in Qbebe recipes!

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    When we say salad, we say health, don't we? And when we eat it, we congratulate ourselves, in our minds, for the correct and healthy choice we have.

    Summer salads are that simple mix of tastes and textures. They hide few calories, are full and ideal for hot summer days.

    Eggplant puree is a wonderful cocktail of potassium, magnesium and calcium, with a high content of vitamin A and C. Eggplants can be.

    Eggplant salad is not one of the favorite dishes of the little ones so I adapted this recipe to their needs.

    Eggplant salad with sesame is easy to prepare, being a delicious and quick option when fasting or when you want a prep.

    Eggplant salad with tomatoes and garlic is a simple dish, inspired by oriental cuisine, which needs a few more spices.

    Eggplant salad with onion and walnuts is very easy to prepare, it is very delicious and recommended for children over 1 year, for no.

    Exceptional eggplant salad

    One of the dishes that reminds me of my childhood summers is the eggplant salad, which I hurriedly ate, running to the playground, greased with a slice of pita. We often ate it with tomato, onion and cucumber salad, and soaked in eggplant pita soaked in salad juice. Rainbow on the roof of your mouth!
    Today I share with you the recipe for the childhood eggplant salad told over the phone by my grandmother.


    • 3 large eggplants, with a shiny skin and a slightly fluffy consistency
    • an onion
    • 70-80 ml of oil
    • salt and lemon juice to taste
    • optional: 1 teaspoon of mustard
    • 1 raw egg yolk (no egg if you are fasting)

    Method of preparation:

    1. The ingredients I wrote above are enough for a salad to eat 4 people well, at one meal. If you want to stay in the fridge for the next day, double or even triple the ingredients.

    2. As for me, I prefer natural eggplant salad, no mayonnaise, no egg, only baked eggplant, salt, oil and lemon juice, but as my daughter prefers the other, I prepare it for her as I will look and in this recipe.

    3. Although I prefer olive oil to all other oils, I like it so much that sometimes I eat it with bread, for this eggplant salad it seems to have too strong a taste, putting it in the shade of eggplant, so I prefer to use sunflower or rapeseed oil.

    The first step in preparing the salad is baking the eggplant. The eggplants are baked by contact with a hot surface or even with a flame, until their shell is carbonized and the core becomes soft, which core will soften even if you put the eggplant in the oven, but in vain, the eggplant will not have the taste of smoked, baked , which we like so much. Therefore, bake the eggplants on a hot plate, on the grill, on the disk, in the embers, etc., turning them around to bake well. Be careful to pierce the shell with a fork, allowing steam and liquid to drain, otherwise the eggplant may explode, causing accidents.

    When the eggplants are well cooked, remove them from the grill (hob, embers, etc.) and place them in a sieve placed on top of a collecting vessel, sprinkle with a little salt and cover with a lid. Allow to cool completely, during which time they will drain from the bitter liquid they contain. Eggplants peel well, removing any burns. Be careful not to use metal knives, but wooden, plastic or ceramic tools, otherwise the eggplants will turn black after oxidation. Also with a non-metallic tool, the eggplant is finely chopped, I use a ceramic knife, I used to have a kind of wooden sausage, but I lost it somewhere. Some people give eggplant to the food processor, using the plastic knife, but it seems to me that they have no texture if they do so.

    The chopped eggplants are placed in a bowl and from this moment the story can follow three different paths:

    1. For natural eggplant salad, add oil by pouring in a thin thread while rubbing well with a wooden spoon, turning in one direction. Eggplants have the ability to absorb a large amount of fat, so they will become oily, creamy. After incorporating the oil (the more you pour, the more it will incorporate, the eggplant will behave exactly like egg yolk to mayonnaise) add very finely chopped onion, salt to taste and lemon juice.

    2. For eggplant salad with mayonnaise, add finely chopped onion and 2-3 tablespoons of mayonnaise over the chopped eggplant, mix and match the taste with salt and lemon juice to taste.

    3. For eggplant salad… of the park would be with mayonnaise, in fact it really is, only it is not prepared separately, add over the chopped eggplant in the bowl onion, 1 pinch of salt, mustard and egg yolk. Pour the oil into a thin wire while mixing with a wooden spoon in one direction. Finally, the salad can be seasoned with a little lemon juice and has the taste and consistency of an eggplant salad with mayonnaise, only it does not contain as much oil.

    Fasting eggplant salad

    What madness is this with poost and parapost when you want to make traditional eggplants you don't put mayonnaise but I make them with oil, salt and onion.

    I prefer eggplant salad without mayonnaise, whether fasting or traditional, from eggs. I like to feel only the taste of eggplant and not have too much oil. But with finely chopped onions.

    It is better either without mayonnaise, or with sweet mayonnaise, that is, with yolks and oil!

    Before writing recipes, learn ROMANIAN LANGUAGE and a little GRAMMAR. Where else did you read "This time he used.", "He thawed them."? Who are you talking about "having" and "using"? about another person, or what did you do?

    Very good ! I usually make them with mayonnaise, but it still happens. It's worth it!

    Very good super super, you also had to write the recipe for mayonnaise de post compliments

    Donuts filled with vanilla cream & # 8211 Creamy and delicious donuts, ready immediately

    For the dough, mix warm milk with sugar. Add the yeast, mix and set aside for a few minutes. Put all the dry ingredients in a bowl, add the yolks, butter and yeast milk and knead a homogeneous and smooth dough.

    Cover the bowl with a clean towel and leave the dough to rise for 20 minutes.

    Transfer the dough to the work surface sprinkled with a little flour and spread it thinly with your hands. Cut the slices with a glass and leave them to rise for 1 hour.

    Heat a generous amount of oil in which we fry the donuts until they are nicely browned on both sides. After frying, remove them on paper towels to remove excess oil.

    For the cream, mix the milk with the starch, egg yolks and sugar.

    Boil until you get a creamy consistency and finally add the vanilla.

    With soy milk

    Instead of yolks, use 150 ml of soy milk, 300 ml of oil, a teaspoon of mustard and a teaspoon of lemon juice. Mix the milk, soy and a pinch of salt in the mixer until the composition thickens, then add the mustard and lemon juice and continue to mix until the fasting mayonnaise becomes as thick as regular mayonnaise.

    From fluff

    Use half a bag of puff pastry with salt, 150 ml of oil and a tablespoon of mustard. Put the fluff in a large sieve and pass them under a stream of cold water so that they are all well soaked. Leave to drain for a few minutes and place in the mixer bowl, where a tablespoon of mustard is added. Gradually add the oil and mix until it reaches the consistency of mayonnaise. Towards the end, you can add a little lemon juice to make it more sour.

    From potatoes and celery

    Boil a large, peeled potato and a suitable celery cap. When the vegetables are well cooked, leave them to cool and mix, gradually adding the oil and a little lemon juice. Put a spoonful of mustard in the composition, to get the consistency and, along the way, a few teaspoons of cold water from the fridge, so that the more fluffy fasting mayonnaise comes out.

    Cauliflower recipes & # 8211 ideas for healthy and fast food

    Cauliflower recipes from the kitchen of a perfect housewife. Try them all and show everyone how good you are at cooking.

    Cauliflower bread with garlic sauce


    • 5 eggs, 5 tablespoons flour
    • 1 cauliflower
    • Salt, ground black pepper and other spices (to taste)
    • Sunflower oil
    • Salt water

    Ingredients for the sauce:

    Method of preparation:

    We put water in a pot to heat it. Add a little salt. Meanwhile, wash the cauliflower and break it into bunches. If necessary, rinse the cauliflower bunches again.

    Put the cauliflower in boiling water and boil it for 4-5 minutes. Then put the cauliflower in a strainer to drain the water.

    We beat the eggs in a bowl. Add wheat flour, salt, ground black pepper and other spices. We can add paprika or herbs from Provence.

    Mix until you get a smooth dough, with a consistency similar to sour cream.

    Put sunflower oil in a pan, and wait for it to warm up. We don't have to pour too much oil, just enough to cover the bottom of the pan.

    Soak each piece of cauliflower in the dough. Fry the cauliflower in hot oil on each side until golden brown.

    We prepare the sauce. Mix the mayonnaise with the finely chopped garlic and dill.

    Serve breaded cauliflower with garlic sauce and mayonnaise. Good appetite!

    Cauliflower post bread


    • 1.2 kg frozen cauliflower, 1 tablespoon wheat flour
    • 2 tablespoons starch, 1 teaspoon mixture of Italian herbs
    • Salt and pepper (to taste)
    • 200 ml of cold water
    • 1l sunflower oil

    Method of preparation:

    First we have to make the dough. Sift the flour into a bowl, add the starch, salt, pepper and dried herbs. Mix well.

    Pour cold water, gradually, and mix to make a fluid dough, but not too thin. We must be careful not to form lumps.

    Refrigerate the dough for 40 minutes.

    In the meantime, we take care of the cauliflower. We wash the cauliflower, remove its leaves and break it into bunches.

    Bring salt water to a boil in a saucepan. Add the cauliflower pieces and cook for 5 minutes. We then put them in a strainer to drain all the water.

    Pour the sunflower oil into a saucepan and heat it. Dip each piece of cauliflower in the dough and let the excess drain. Put the cauliflower bread in the pan with hot oil.

    Fry the cauliflower for about 1.5-2 minutes, until golden brown, then transfer it to a plate, lined with a paper napkin, to absorb excess oil.

    In this way, we fry all the cauliflower. Good appetite!

    Cauliflower bread with egg white foam


    • 800-900 gr cauliflower
    • 150 ml milk, 1 bay leaf
    • Salt, pepper, paprika, dried herbs (to taste)
    • 4 eggs, 200 g wheat flour, 100 ml mineral water
    • Sunflower oil

    Method of preparation:

    We break the eggs and separate the egg whites from the yolks. Cover the egg whites and put them in the fridge.

    Pour mineral water and a teaspoon of sunflower oil into the yolks. Add salt, pepper, paprika and dried herbs. Mix well.

    Add flour in small portions and mix well. We put the dough in the fridge and leave it there for half an hour.

    Rinse the cauliflower under a stream of cold water and break it into bunches. If necessary, rinse it once more.

    Pour a liter of water into a saucepan. Add salt, milk and bay leaves. Wait for the liquid to boil. Add the cauliflower to the pan and cook for 3 minutes.

    Then transfer all the cauliflower to a bowl of cold water. Leave it in the water for 1 minute, then take it out of the water and put it on a counter sprinkled with flour. The dough will stick better to the pieces of cauliflower.

    Remove the egg whites from the fridge and beat until fluffy. We can do this with a mixer or a tel.

    Add the egg white foam to the dough and mix gently, with movements from bottom to top.

    Put sunflower oil in a saucepan. Put the pan on the fire and wait for the oil to heat up. Soak all the cauliflower pieces in the dough then put them in the pan with hot oil.

    Fry them well on each side for about 2 minutes, until well browned.

    Remove the cauliflower pieces from the pan and place them on a plate lined with a paper towel to absorb excess oil.

    Serve cauliflower with mayonnaise, ketchup or your favorite sauce. Good appetite and increase cooking!

    Eggplant recipes

    Here you will find eggplant recipes for all tastes! Learn today to prepare a delicious eggplant dish or an eggplant salad with or without mayonnaise, according to your preferences.

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      These meatballs will be special due to the consistency of bulgur and eggplant, as well as due to the flavors.

      Eggplant making has a special taste, and can be a good preparation for the whole family on fasting days.

      Stuffed eggplants are ideal for family evenings when you need to prepare a quick, full and healthy dinner. Either you choose to appeal.

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      One of the most delicious appetizers of Italian cuisine is pickled eggplant, which are served with tomatoes.

      Baked vegetable meatballs can be a delicious breakfast, a snack between meals or a healthy and good-looking appetizer. I'm easy.

      Summer salads are that simple mix of tastes and textures. They hide few calories, are full and ideal for hot summer days.

      Ingredients for eggplant salad without mayonnaise:

      • a big eggplant
      • a big tomato
      • half a medium-sized onion (you can also use green onions)
      • olive oil (2-3 tablespoons)
      • a lemon or vinegar
      • salt and pepper to taste
      • if you like herbs, you can add oregano, parsley, basil or anything else you like.

      Method of preparation:

      1. Bake the eggplant until completely softened, then remove the core with a spoon, grind it and put it in a bowl.
      2. Put the tomato in a saucepan with boiling water, leave it for 30 seconds - 1 minute, then take it out and peel it. Cut it into cubes and add it over the eggplant. Tip: the tomato will be easier to clean if before putting it in boiling water you make two notches in x on the opposite side of the place where the tail is caught.
      3. You can leave the diced tomatoes or, for a finer texture, put the eggplant and tomatoes in a blender and mix until you get a homogeneous paste. If you choose to use a blender, at this point you can also add lemon or vinegar (add a little and taste, add more if needed) and salt and pepper.
      4. Cut the onion and herbs very finely and add them over the mixture obtained. Stir well.
      5. At the end, garnish with capers and serve on slices of toast.

      Eggplant salad without mayonnaise is a delicious appetizer! Instead of capers you can use green olives, for a little spice add a hot pepper (or just half), instead of bread you can serve salad on Lebanese stick fried a little or even with tortillas, and if you want to impress the guests prepare some baskets of pie sheets and put eggplant salad in them. The possibilities are endless! Who else needs mayonnaise?

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