If you don know how to make an easy and tasty eggplant mayonnaise, do not miss this step by step we share in recipes. This is a very simple and practical eggplant and practical eggplant recipe, which you can also modify according to your culinary tastes and preferences, since we are going to give you all the keys and tricks that you need to know according to whether you want to get a eggplant mayonnaise Ahumada, roasted, vegan, without egg, or Arabic style. What do you think? Also, this eggplant sauce without mayonnaise can serve you as much as a cream to spread, as dip or homeber It combines perfectly with much more flavors than we think. You have an excuse not to make this delicious eggplant cream without mayonnaise so check now the instructions that we detail below and learn how to prepare eggplant mayonnaise step by step by step in a very easy way and with a spectacularly rich flavor.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Acommonamiento | 🤯 Difficulty |
| Ingredients to make an easy and tasty eggplant mayonnaise: |
| 4 medium eggplants 2 garlic cloves 1 glass of oil 1 onion 1 teaspoon of ground cumin (optional) 1 teaspoon of tahini or roasted sesame seeds (optional) 1 lemon (juice) or a jet of vinegar 1 egg 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make an easy and tasty eggplant mayonnaise:
1. Wash and cut the eggplants in half, and make them horizontal cuts to be done before. At the same time preheat the oven between 180 and 200 ºC. In the time of making the berenjene mayonnaise roasted, if you prefer you can also roast the eggplants to the flame, that is, placing the fruits well washed with the skin directly on the fire and Letting go burning on the outside, turning them every few minutes. Once they are well burned, wrap them with aluminum foil and let them have just done for the residual heat and internal steam. In this way, you will have a very tasty smoked eggplant mayonnaise, where that touch to smoke will be noticed both in the smell and in the flavor.
2. Place the eggplants on a baking sheet lined with vegetable paper. Then season them and pour a splash of oil above each one. Put the tray in the oven and handle the eggplants for about 30-40 minutes, until they are very tender.
3. While the eggplants are baked, itch the onion and garlic and sauté them in a pan with a splash of oil until the onion is well caramelized, so the homemade mayonnaise of eggplant will have a rich sweet point among other flavors.
4. Once roasted or scalled in the flame, remove the peduncle and the skin to the eggplants and itch the pulp. Then add it to the pan of the onion and garlic sauce along with the lemon juice, the teaspoon of tahini sauce or roasted sesame seeds, the ground cumin and a pinch of salt and pepper to taste. Mix everything well and let everything be cooked together a few more minutes. Then you will have to let it cool so that the egg is not set.
Trick: cumin, tahini or sesame seeds are optional ingredients but in this way you will have a mayonnaise of Arabic eggplant, such as the typical eggplant cream or mutabal.
5. Once well cooled, place the mixture in the blender vessel, add the egg and the glass of oil and without moving the Túrmix emulsifies the preparation as if it were a homemade mayonnaise. Once you see that it begins to emulsify the Túrmix with circular movements from the bottom up until you have a mixture to your taste of consistency. The more the smooth and homogeneous tritures of texture will have left. Another option if you prefer to make a eggplant mayonnaise without egg is to skip this step and directly add a few tablespoons of mayonnaise sauce common to the previous preparation and mix everything well.
Trick: If you prefer to make a vegan eggplant mayonnaise, suppress the egg directly and follow the same steps. You can add a little more tahini or tahina paste if you are missing texture.
6. rectify of taste to taste, sprinkle some fresh aromatic herb such as parsley, coriander or mint if you want and serve the easy and tasty eggplant mayonnaise in a bowl or container. Use it as a cream to spread some slices of homemade bread with whole wheat flour, some nachos or homemade totopes in the baked or toast of cheese and tomato for example. Or if you can also use homemade eggplant mayonnaise as garrison or sauce of many of your meat dishes, fish or preferred salads. Combine with almost everything!
Trick: To keep it, it is better for you to keep it in a jar or hermetic glass container in the fridge or refrigerator, where it will endure well closed about 2 or 3 days.
