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Eggplant salad

Eggplant salad

The perfect summer breakfast, if we opt for the salad without mayonnaise.

  • 1 kg eggplant
  • 3 medium onions
  • 4 tablespoons olive oil
  • salt
  • pepper
  • 2 teaspoons mustard

Servings: 4

Preparation time: less than 60 minutes


Bake the eggplant over low heat on a plate, until the whole surface of the crust becomes crispy. Peel a squash, grate it and squeeze the juice into a plastic strainer. Meanwhile, clean and wash the onion, finely chop. Pour the chopped eggplant into a non-metallic bowl, add the spices, mustard and oil to taste and mix with a wooden spoon.

Salads are served with fresh vegetables.

Tips sites


do not use metal tools to prepare eggplant


before covering the salad, make sure it has cooled completely, otherwise it will increase in a few hours