Impress yourself and your guests with the enigmatic flavor of this amazingly creamy eggplant salad! Whether enjoyed on its own or as a side dish with your preferred protein, this dish is sure to delight your taste buds.
Being a cookbook author and food blogger, I often seek inspiration and ideas from various culinary sources. As a native speaker of Ukrainian and Russian, I frequently explore the world of Slavic cuisine for unique and intriguing recipes. Last summer, a particular recipe caught my attention and gained widespread popularity: a creamy eggplant salad.
Marvelous, elegant, mysterious, surprising, an absolute sensation – these were just a few of the descriptions used to portray this novel salad. Intrigued by its paleo-friendly ingredients, I decided to try it out and share the recipe with all of you.
You may also enjoy exploring other Slavic dishes such as Ukrainian vinegret beetroot salad or the classic Borscht soup.
This salad can be likened to a coleslaw or a creamy potato salad, with the twist of using pan-fried eggplant instead of cabbage or potatoes. The mayonnaise-based dressing, coupled with the addition of eggs, creates a satiating and harmonious blend of flavors. The pickled onions play a crucial role in enhancing the overall taste of the dish. I personally found it delightful and relished it both as a side dish with lamb cutlets or chicken, and as a standalone lunch option.
Preparing this salad is relatively straightforward, with only a handful of key ingredients required. While frying the eggplant may take some time, the end result is undeniably worth the effort! For those unable to consume eggplant (aubergine), consider substituting it with roasted sweet potatoes and asparagus – a combination that complements the flavors of egg, pickled onions, and mayo quite well.
I am eager to hear your thoughts on this salad, so give it a try and share your feedback below.
SHARE THIS RECIPE ON PINTEREST