California Farm Eggplant Mayonaise

Name: California Farm Eggplant Mayonaise
Total time: 3600 s
Yield: 2 people, 1 pint
Cuisine: American
Ingredients: Small eggplant, half pound of eggplant flesh; 2 crushed cloves of elephant garlic; 1/2 Cup safflower oil; 2 Tbs olive oil; 1 Farm fresh eggyoke or teaspoon black himalayan egg flavored salt; Juice of 1/2 lemon; Tsp dry mustard; Tsp sweet paprika powder; Tsp sherry vinegar; 1 Tsp ground pepper; 1/2 tsp seasalt

Hobby Horseman @HobbyHorseman

California, United States

An eggplant, an egg yoke or tsp of black himalayan rocksalt that has egg flavor, a light oil like canola or safflower, lemon and spices make this delicious eggplant mayonaise to spread on crackers, on bread, and as a vegetable dip.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 hour

2 people, 1 pint

Small eggplant, half pound of eggplant flesh
2crushed cloves of elephant garlic
1/2 Cupsafflower oil
2 Tbsolive oil
1Farm fresh eggyoke or teaspoon black himalayan egg flavored salt
Juice of 1/2 lemon
Tspdry mustard
Tspsweet paprika powder
Tspsherry vinegar
1 Tspground pepper
1/2 tspseasalt
Equipment: food processor or mixer, pint mason jar
Cost: eggplant 50 cents, egg 40 cents, oils 50 cents, other 60 cents, $2 per pint

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Steps

1 hour

1

Cut eggplant in half lenghtwise, crisscross the flesh, bake 30 minutes at 400F degrees. Scrape flesh out with spoon, set aside to cool, keep egg plant skins to pickle later.
2

Mix olive oil with egg yoke or egg flavored black himalayan rock salt, pulse 8 seconds. Add lemon juice, vinegar, mustard powder, paprika powder, salt, pepper, pulse 8 seconds. With machine running, drizzle in oil till whipped to a stiff mayonaise. Add cooled flesh of eggplant, pulse till smooth and creamy. Makes one pint. Keep refrigerated. Enjoy.

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Hobby Horseman @HobbyHorseman

on September 28, 2022 23:31

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.