Homemade mayonnaise with baked eggplants

6 servings

60 minutes

Homemade mayonnaise with roasted eggplants is an original sauce that combines the tenderness of classic mayonnaise with the rich, slightly smoky flavor of roasted eggplants. The origins of such sauces trace back to Mediterranean and Eastern culinary traditions, where eggplants are often used to add depth to dishes. The light acidity of lemon juice refreshes the composition, while black pepper and salt add zest. This mayonnaise can be used as a dip for fresh vegetables, as a base for salad dressings, or as an accompaniment to meat and fish dishes. Its velvety texture and rich flavor make it an ideal choice for gourmets who appreciate unusual yet balanced flavor combinations.

Energy value per serving

• Calories: 334.5
• Proteins: 1.7g
• Fats: 34.9g
• Carbohydrates: 3.3g

Ingredients

• Eggplants: 2 pc
• Egg yolk: 2 pc
• Lemon juice: 30 ml
• Unrefined sunflower oil: 200 ml
• Salt: 5 g
• Ground black pepper: 1 g

Cooking steps

1. We wash the eggplants, cut off the 'tails'. Wrap in foil and bake in the oven at 200 degrees for 20 minutes.

   Required ingredients:

   • Eggplants: 2 pieces

2. Peel the baked eggplants, cool them down, and place them in a blender cup. Add the yolks, squeeze the juice of half a lemon, season with salt and pepper, and blend.

   Required ingredients:

   • Eggplants: 2 pieces
   • Egg yolk: 2 pieces
   • Lemon juice: 30 ml
   • Salt: 5 g
   • Ground black pepper: 1 g

3. Pour in the oil and mix thoroughly again. The mayonnaise is ready. Enjoy your meal!

   Required ingredients:

   • Unrefined sunflower oil: 200 ml