The Hungarian eggplant salad is very much like the Romanian, the main difference is, of course, the hot pepper. Obviously we could not conceive a Hungarian recipe without paprika! The taste of smoked cooked eggplant works perfectly well with the spiciness of the red chili, very small and ... very dangerous.
This eggplant salad recipe is a great spicy vegetarian combination.
Worth a try!
- a baked eggplant
- 2 tablespoons mayonnaise
- sunflower oil (I use olive oil, but the original recipe uses sunflower oil)
- a green onion
- paste of paprika
- sweet paprika
Chop the eggplant and the green onion and put them in a mixer. Add 2 tablespoons of mayonnaise, a teaspoon of paprika, salt. Mix well. Sunflower oil is added gradually until the desired consistency is reached.
Decorate the serving dish with paprika and hot pepper paste.