Grilled eggplant salad

Name: Grilled eggplant salad
Yield: 4 people
Cuisine: British
Ingredients: 5 medium eggplants; 1 small onion, finely chopped; 3 tablespoons greek yoghurt; 1 large egg; 1 teaspoons lemon juice; 1/2 teaspoons salt; 1/2 teaspoons mustard; 1 cup canola oil, olive oil, or any other oil

Alina Ecaterina @alinaecaterina

#mycookbook

Alina Ecaterina @alinaecaterina

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Ingredients

4 people

5medium eggplants
1small onion, finely chopped
3 tablespoonsgreek yoghurt
Homemade mayonnaise
1large egg
1 teaspoonslemon juice
1/2 teaspoonssalt
1/2 teaspoonsmustard
1 cupcanola oil, olive oil, or any other oil
Salt and pepper

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Steps

1

Grill the eggplants straight on the charcoal for a more intense flavour until they are soft
2

Remove from heat and leave them sit in a covered pot for approximately 15 minutes, until their temperature allows you to peel them easily. Note: the pot has to be lidded as the steam will help you peel the eggplant
3

Once peeled leave them cool completely in a colander so that all the extra water is drained
4

Once cooled chop them util they turn in a paste, you can leave a few pieces bigger for extra texture
5

For the homemade mayonnaise, add all ingredients, except for the oil, only add 1/2 of the oil to start with, in a blender stick bowl. Pulse with the immersion blender a few times to break up the yolk.
6

With the immersion blender running, add the rest of the oil a few tablespoons at a time. Make sure each addition of oil is completely blended before adding the next. The mixture should start to thicken and lighten.
7

For this recipe we will be using only half of the mayonnaise made, the rest can be kept in the fridge in an airtight container and used within a week.
8

In a large bowl mix the eggplant, chopped onion, yoghurt and half of the mayonnaise and incorporate well. Add salt and pepper to taste!
9

Leave in the fridge for at least 2h before consuming! Spread it on a slice of bread or simply use it as a dip, it's all your choice! Either way it is absolutely delicious!