Eggplant mayonnaise
4 servings
15 minutes
Eggplant mayonnaise is a refined sauce of Mediterranean cuisine inspired by Greek traditions. Its delicate, velvety texture enriched with the smoky aroma of roasted eggplants evokes cozy home taverns by the sea. The light acidity of apple cider vinegar and the spicy notes of garlic and mustard create a balance of flavors, while vegetable oil gives it a creamy consistency similar to classic mayonnaise. It is perfect for accompanying fresh vegetable dishes, fish, or as an original dressing for salads. This sauce not only enhances the flavor of the main dish but also offers a feeling of a sunny day in Greece filled with aromas from traditional markets and home cooking.
1
Bake the eggplants whole in the oven until soft. Without peeling, carefully cut them in half to the stem and place them in a colander to drain and cool.
- Eggplants: 3 pieces
2
Once cooled, clean. In a blender, add half an onion, 2-3 cloves of garlic and chop, add the eggplants and continue blending while adding mustard, salt, sugar, and vinegar.
- Onion: 50 g
- Garlic: 2 cloves
- Eggplants: 3 pieces
- Mustard: 1 teaspoon
- Salt: to taste
- Sugar: 1 tablespoon
- Apple cider vinegar: 70 g
3
When the mixture becomes homogeneous, add oil in a thin stream; I have peanut oil, but it doesn't matter - any can be used. The mixture will turn white. Bring it to your desired consistency.
- Vegetable oil: 150 ml