How to make
This egg salad is delicious, easy to make and suitable for utilizing the rest of your Easter eggs.
According to your taste, it can be stronger on garlic, with a more sour taste or it can be more creamy - with more mayonnaise.
Cut the eggplant in half lengthwise, rub it with salt and leave it to separate its bitter juice.
Wash it, spread with olive oil and roast it in a preheated oven at 390°F (200 degrees) until it has well softened.
Once the roasted eggplant has cooled, peel it and put it in a blender along with the peeled eggs, garlic, lemon juice, black pepper, walnuts and salt.
Grind everything into bulky pieces and then mix the mixture with the mayonnaise in a deep bowl.
The egg salad with eggplant and walnuts is served with fresh sprigs of parsley and fresh tomatoes.
Enjoy your meal!
