The Aubergine Salad That’s Really A Dip Or A Spread
It’s been a while since I wondered why we would name it a salad since it’s actually used as a dip or a spread. Since then I learned that in some parts of the world they also add other vegetables to this dip and the name started making more sense to me.
I remember that my mom used to make this salad using plain sunflower oil instead of mayo. I would spread it on a slice of bread and go outside to play hide & seek with the other kids. They would always find me hiding in the tomato garden because you see I must have tomatoes on my aubergine spread, it’s kind of a tradition for me and I would not have it any other way, otherwise I feel like something is missing. Even back then it was all about food 
. Sigh…those were the days!!!
Anyways, some of you might have already tried baba ghanoush which is an aubergine dip made with tahini. Lately I cannot get myself eat tahini and that’s due to an unfortunate event. A while ago I was craving halva and after buying some and tasting it, it ended up in the bin. While I grew up on sunflower seeds halva, this one was made using sesame seeds and I hated it! I have nothing against the seeds, it’s just the paste that I don’t like (yeap, I know that’s weird). That’s why tahini was not an option for me and I used mayo instead. All the other ingredients are the same ingredients of the aubergine salad I enjoyed during my childhood.
Ingredients
- 1 kg Italian aubergines/eggplants (I used 2 aubergines, 1/2 kg each)
- 1/3 cup of finely chopped onion
- Salt – to taste (I used ¾ tsp)
- Ground white pepper – to taste (I used ¼ tsp)
- 3-4 Tbsp mayonnaise
Directions
Wash and pat dry the aubergines/eggplants. Place two compact flame-tamers on two largest burners (make sure the flame-tamers are as large as a medium-high heat flame). Turn the flame to medium and place each aubergine/eggplant on a different flame-tamer. Turn them every 18-20 minutes by their tails (be careful, they’re hot!) and roast until their skin is entirely charred on all sides. You can test for doneness by poking them with a fork, the pulp should feel soft.
Transfer them to a plate and allow them to cool for a few minutes.
Once they’re cool enough to handle, cut them lengthwise and carefully scoop out the insides using a spoon. You can also discard the charred skin by grabbing each aubergine/eggplant by its tail and peeling the skin with your fingers (rinse your fingers under tap water every now and then to wash off the char). Cut off the tail once you’re done peeling. Use whichever technique works best for you.
Transfer the pulp on a cutting board and chop it finely. Collect the chopped pulp into a medium mixing bowl. Add the other ingredients and mix well with a spoon.
You can play a lot with it. You can add chopped dill or parsley as well and some people like to add minced garlic instead of onion but I’ve always preferred it like this, spread on a slice of potato bread with a fresh tomato salad. Simple and tasty!
Looks great! (I’ll have mine with some lavash, please
I actually have another reason to prefer this over baba ghanoush– tahini is so expensive here that you have to make your own (and I don’t really know how). Plus sesame seeds can taste kinda weird to me sometimes 
This looks and sounds great. Thanks for the info on salad/dip as I wasn’t aware either.
Rosie x
Salad or dip, it looks lovely, Lore
When I was little I didn’t even knew what an aubergine was, but they grew on me. I think I’d really like this now.
I saw your comment on my site and I was wondering where you were and hurrah, there are two new posts!
I LOVE aubergines (as you know, :)) and this is a fantastic recipe!
Here in Pakistan, we soften the aubergines by burying them in hot sand. Or else, there are some open ovens and people, after the bread is done, turn the oven off and bury the eggplants in the hot ash at the bottom. The barbecued smell they get is fantastic!
This recipe sounds yummy! I use fat free yogurt sometimes instead of the mayo because its a very filling, almost fat free lunch.
Yeah you’re right, that is thought provoking. These types of salads aren’t salads at all
I’m a big baba ganoush fan, so this looks delicious. I also like the endless combos you can do.
The only time I haven’t liked tahini was when I tried to make my own. At the time we lived out in the country, and our markets (30 miles away) didn’t carry pre-made tahini. My homemade experience, while inspired…was a complete disaster.
I agree with Manggy about this recipe though—I’ll take mine on lavash. It sounds delightful!
Lore - This looks like a great variation on the eggplant dip theme.
Your post reminds me of thinks like “ham salad” or even “tuna salad” that is really just meant to be spread on a sandwich.
great picture lore!
Firs ti dipand then spread
Looks so delicious
I have no idea what Aubergine is, being the uneducated food person I am, but it looks tasty!
I want to know why they call fruit floating in jello salads. Bleah.
In Greek we call eggplant dip “Melitzanosalata” which is “eggplant salad”. In fact, we call many dips “salads”… like taramosalata, tiroslata, and so on. So, I certainly don’t have any problem with it, but then I am slightly biased,
I could eat just a bowl of this dip with some warm pitas for dinner and be completely satisfied.
PS-Just emailed my holiday original recipe to you.
this looks so perfect for my melba toasts… yum…
over the years i’ve developed a distaste for mayo, but what you’ve created is undeniably beautiful. i’d probably pop in some yogurt instead and slather it all over a pita…and my face.
Looks wonderful and this would pair well with so many recipes…
Lore, It´s such an interesting recipe and new for me.
I like Halva but I have had some that did taste like sawdust, maybe it was old or not well-wrapped??
Like this recipe, a lot.
Wow, great photo! This looks absolutely delicious.
Eggplant anything - I love love it! This sounds like a great eggplant appetizer. Thanks for sharing!