Savor the Bliss: A Fresh Take On Grilled Eggplant Salad, a Symphony of Flavors That Delights the Senses With Every Bite.

Taste the Bliss: A Fresh Take on Eggplant Salad Delight


  • 1 kg (35 oz – 2,2 lb) eggplants
  • 150 ml (5 oz) vegetable oil (preferably sunflower)
  • 2 onions
  • 2 tsp salt


  1. Grill the eggplants in their natural skin. For the best flavor charcoal barbecue is ideal, but a stovetop, gas, or electric grill also works well.
  2. Peel the eggplants from their dark burned skin and proceed to drain them to remove bitter-tasting liquid. (crucial step)
  3. Mash the eggplants into a smooth puree with the help of a food processor. If no food processor is available you can chop them with a sharp knife.
  4. Add finely chopped onions over the mashed eggplants and mix.
  5. Gradually incorporate the vegetable oil while mixing, just like when making mayonnaise.
  6. Season with salt.
  7. Serve.


  • Diana

    Hey! I’m Diana. a 30-year-old culinary enthusiast with a passion for creating mouthwatering dishes that tantalize your taste buds. With over 15 years of cooking experience under my apron, I’ve spent countless hours in the kitchen honing my skills, experimenting with flavors, and discovering the most delectable recipes.

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