Eggplant Spread

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Char 5 eggplants whole over an open flame (gas hob, grill, or under a hot broiler), turning often, for 15–20 min, until the skin is blackened all over and the flesh feels completely soft when pressed.
Let the aubergines cool until you can handle them, then peel off the blackened skin and roughly chop the flesh. Discard any large pockets of seeds if they are bitter.
Peel and finely chop 2 large onions. Combine with the chopped aubergine in a bowl.
Make a mayonnaise: whisk 2 egg yolks with 2 tsp mustard in a bowl, then add oil in a slow trickle while whisking constantly until you have a thick, glossy emulsion (about 200–250 ml oil).
Fold the mayonnaise into the aubergine-onion mixture. Season with salt to taste. Serve chilled as a spread on fresh bread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.