Preparation time: 30 minutes
Cooking time: 1 hour
Ready in: 1 hour, 30 m
1 medium onion
100-150 ml oil
salt (to taste)
Step 1: The eggplants were baked on the stove over medium heat and I let it be penetrated well, until they are soft and the crust is well baked. After that I put them in a saucepan covered with a lid and I left them there in the steam in order to be able to clean them more easily.
Step 2: Meanwhile I started to make the mayonnaise from a yolk over which we have gradually added and thoroughly mixed oil.
The secret of the mayonnaise is that you should mix in one sense only, first put a little oil and then when volume increases, you can put more oil once in the mayonnaise.
If you put too much oil in the beginning, the mayonnaise can be cut. Even so it is repaired with 2-3 drops of cold water, lemon juice or a little mustard.
Step 3: The eggplants must be peeled and then chopped. The onions must be peeled as well and then mixed in the blender. In a bowl we mix the eggplants with the onions and the mayonnaise, add salt to taste and it can be served with very fresh bread and tomatoes.
Enjoy your meal!