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- 350 g eggplant
- 200 ml oil
- 1 suitable onion
- 1 clove of garlic
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- 2 yolks
- salt pepper
Preparation time: less than 30 minutes
RECIPE PREPARATION Eggplant salad:
Cook the finely chopped onion in 200 ml of oil until it becomes light. When the oil cools, we start to prepare mayonnaise, mix the yolks with the fried oil and onion, add the mustard and lemon juice. When the mayonnaise becomes consistent, add the chopped eggplant, salt, pepper and the garlic given by the grater and then mix well, well.
I put a little boiled potato when I make mayonnaise, it becomes more consistent.
I used eggplant in the freezer.