Boiled eggplant salad: the easy and light side dish

the boiled eggplant salad I am a side simple and light, ideal to accompany main dishes of meat or fish or to serve appetizers summer with other foods. To achieve this easy and delicious recipe Simply peel the eggplants, cut them into small pieces and boil them in boiling water. They will then be seasoned with an emulsion of extra virgin olive oil and white wine vinegar and flavored with mint, Oregano and garlic. Once ready, they can be eaten cold: you can do them even in advance and let them rest in the fridge for even more flavor. Here’s how to prepare them.

How to prepare eggplant for salad

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Wash the eggplants and remove the core (1). Peel and cut into slices then into cubes of the same size (2). Boil lightly salted water in a large saucepan. Add the eggplants and boil them until they soften (3). Once ready, drain them and let them cool in a colander so that they lose all the excess water.

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Chop the mint leaves with the garlic and set aside (4). Put the vinegar and salt in a small bowl and mix. Slowly add extra virgin olive oil and emulsify everything (5). Pour the eggplants into a bowl, season with the oil-vinegar emulsion, also add the chopped mint and the dried oregano and mix gently. Your boiled eggplant salad is ready to serve (6).

Advice

You can boil the whole eggplants, if you prefer, and cut them into cubes when cooked. You can also add some vinegar also in the cooking water, to prevent the eggplants from darkening and to give the dish a more intense flavor.

If you are looking for a simple and tasty summer side dish, try eggplant with mushrooms, a typical recipe of Neapolitan cuisine. But there are plenty of summer side dishes you can make, easy and tasty preparations for lunch and dinner.

storage

You can store the boiled eggplant salad in the refrigerator for 2-3 days in an airtight container.