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.
Ingredients
Print Recipe
Pin Recipe