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postheadericon Salata de vinete cu maioneza


De cand ma stiu mi-a placut salata de vinete cu maioneza.De fapt imi plac vinetele coapte in orice combinatie:  in zacusca sau  puse felii pe gratar apoi aruncate fara mila in mujdei de usturoi sau ca actrite principale in ghiveciul de legume.

De data asta am avut cele mai bune vinete pe care le-am mancat in ultimul timp pentru ca au fost foarte tinere, fara prea multe seminte si desi destul de mici, s-au dovedit a fi  tare carnoase.

Ingrediente:

2 kg vinete nu foarte mari

2 cepe mijlocii

200 ml ulei

1 galbenus de ou crud

o lingurita mustar dulce

sare

 

Am “tapetat” aragazul cu putina folie de aluminiu ca sa nu fac un mare dezastru, greu de curatat dupa ce coc vinetele.

Am pus cate o vanata pe fiecare ochi de aragaz avand grija ca focul sa nu carbonizeze coada, ca sa am de ce sa le apuc atunci cand vreau sa le curat. Le-am intors pe toate partile pana cand au aratat cam asa:

 

M-am apucat sa le curat coaja,asa fierbinti cum erau, pe o tava rezistenta la caldura. Apoi am umplut un bol cu apa rece si l-am asezat langa tava .Din cand in cand imi puneam mainile in apa ca sa nu ma frig la degete.

N-am avut rabdare sa le las asa in coaja,10-15 min ,presarate cu sare, intr-o bol de sticla/plastic acoperit cu un prosop de bucatarie sau cu un capac.Se zice ca asa se curata mai usor.De data asta am avut noroc, s-au curatat foarte usor si asa.

Le-am pus pe un fund de lemn la scurs, pe marginea chiuvetei, chiar in locul uscatorului de vase, in pozitie oblica si le-am lasat asa cam 45 de min.Apoi le-am taiat coada cu vulpea de lemn (ATENTIE: nu folositi nimic din metal ca sa nu se oxideze vinetele)

Se pot toca la fel de bine si cu o lingura de lemn daca nu aveti vulpi prin ograda, ca si mine:)

 

Vulpea asta de lemn cu care toca mama vinetele cand eram mici era ustensila mea de bucatarie preferata pentru ca imi starnea imaginatia.Ma intrebam oare care-i povestea ei, cine s-o fi gandit s-o faca in forma asta?Nici pana in ziua de azi n-am aflat.Nici macar cu nenea Google.

Urmatorul pas in reteta a fost tocatul celor doua cepe cu cutitul, nu marunt de tot pentru ca-mi place sa simt ceapa in salata.Unii prefera sa nu simta bucatile de ceapa si atunci e mai bine sa dati ceapa pe razatoarea mica si sa-i stoarceti sucul, mai ales daca e  piscacioasa rau .

Am amestecat ceapa cu vinetele  tocate si am potrivit de sare.

A venit randul maionezei pe care o fac de obicei din galbenus crud ( din ou de alimentara ca mi-e frica de cel crud de casa)cu o lingurita de mustar si bineinteles ulei.

 

Prefer sa fac maioneza de casa cu blenderul ( folosesc telul) pentru ca se incheaga mult mai bine.

Ia priviti ce bine arata la sfarsit:

Are o consistenta cremoasa, nu curge si face salata mai gustoasa si mai aratoasa decat daca as face-o in modul clasic, cu lingura de lemn.Parerea mea.

Salata merge de minune pe paine prajita alaturi de o rosie de gradina.

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