Ingredients:
2 large eggplants
Olive oil or sunflower seed oil (since sunflower seed oil is rather unhealthy and olive oil is too strong, I use olive oil for frying)
3 tablespoons dairy-free mayonnaise (or use dairy-free yogurt for a lighter version)
1 medium onion, finely chopped (for a Greek version, use a red onion)
2 garlic cloves, minced- Greek version
1 tablespoon lemon juice (to brighten the flavor)- Greek version
Salt to taste
Optional: a small bunch of parsley, finely chopped
Olive oil (for drizzling)
Instructions:
Roasting eggplant:
Preheat your oven to 400°F (200°C). Prick the eggplant several times with a fork and place on a baking sheet lined with parchment paper. Roast until the skin is charred and the inside is tender, about 30–40 minutes.
Roasting eggplant is almost therapeutic. As it softens, my mind softens too and the kitchen becomes a refuge from the stresses of the day.
Preparing eggplant:
Once the eggplant is cool enough to handle, peel off the charred skin and place the soft flesh in a colander. Drain for about 30 minutes to remove excess water, squeezing gently as you go. This step is crucial to avoid a watery salad.
When I take the time to drain the eggplant, it's a little pause, a breath in my cooking process. It's like letting my worries sink away and making room for calm.
Mix ingredients:
Put the drained eggplant in a bowl and mash with a fork or potato masher until it reaches the desired consistency. I use a blender here and add about 300ml of olive oil suitable for cooking as the flavor is not as intense as a regular olive oil. However, if you want the Greek version, you could use regular olive oil. Add the dairy-free mayonnaise or yogurt, chopped onion, chopped garlic and lemon juice (only for the Greek version), salt. Mix until all ingredients are well combined.
Each stir is a mixture of old traditions and new beginnings blending together to create something uniquely calming.
Adjust the flavors:
Taste and adjust the seasoning if needed. For a fresher, Greek-inspired version, add chopped parsley and maybe an extra squeeze of lemon. For that extra special touch, drizzle some olive oil on top before serving.
When I want a lighter fare, I sometimes substitute mayonnaise for dairy-free yogurt. It's all about making adjustments to suit the needs and moods of the moment.
Serve:
Serve chilled or at room temperature. This salad is great as a side dish, with gluten-free toast, or as part of a larger mezze platter.
When I serve this dish, I always feel like I'm putting a piece of my heritage on the table and inviting calm and conversation.
Cooking can be associated with stress relief and mental well-being. The kitchen is sometimes a place of healing and experimentation, where tweaking recipes serves not only nutritional needs but also the needs of the soul.
This recipe is a wonderful way to explore traditional flavors while still adhering to dietary restrictions.