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Bake the eggplants, put them in a bowl and sprinkle salt on them, then cover the bowl and leave it for 10-15 minutes, then clean the eggplant under running cold water.
Drain in a sieve.
Chop the onion scales, then place the eggplant on it, on the chopper and chop together until the eggplant becomes a paste.
For the mayonnaise, mix the yolk with the mustard, lemon juice, crushed garlic and a little salt, then mix, gradually dripping the oil.
Over the mayonnaise add the eggplant with onion, mix well then season with salt and pepper.
Let the dish cool until ready to serve.
The salad can be served with toast, or plain, seasoned with baked peppers and why not some salted cheese.