Eggplant salad is in the top of my culinary preferences, along with baked pepper salad. And because I like it so much, over time, I tried several options.
Today I propose another eggplant salad, this time with baked peppers and mushrooms. It's not a complicated recipe and going beyond the baking phase, it's really great, especially since it can be kept in the fridge and you can enjoy it for a few days.
a few mushrooms
2-3 tablespoons homemade mayonnaise
~ 50 ml oil
salt and pepper
Eggplants and peppers are baked on a special baking sheet. Peel a squash, grate it and dip it in cold water, if necessary.
The cleaned eggplants are placed on a wooden bottom, sprinkled with salt and left to cool completely and drain the excess juice, then chopped with a wooden chopper.
Peel a squash, grate it and chop it finely.
Finely chop the onion in a little oil and 2 tablespoons of water. When it has softened, add the diced mushrooms. Leave on the fire until all the water left by the mushrooms evaporates. Leave to cool, then grind well with the help of the robot.
In a bowl, mix the chopped eggplant with the peppers and the mushroom composition. Pour the oil and mix. Then add mayonnaise, more or less, according to preference. Match the taste of salt and pepper, season with a few garlic flakes and let cool until ready to serve.