How long does it take to make Eggplant in Mayonnaise?

Chill the salad for at least half an hour before serving.

1 hr 24 minTotal

49 minActive time

35 minSetting

#	What to do	How long
1	Char the eggplants whole directly over the gas flame, turning	45 min
2	Transfer to a bowl, cover tightly and leave 10–15 minutes	12 min
3	Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes)	22 min
4	Chop the eggplant flesh with a knife	3 min
5	Mix the chopped eggplant with the mayonnaise, salt and black pepper	1 min

until the skin is black and blistered on all sides and the flesh is completely soft (eggplants: 20–30 minutes, about 10 minutes per side)

Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
Mix in the mayonnaise only once the eggplant is cool and well drained, or the mayonnaise melts and the salad turns watery.

Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.

For two large eggplants, about 3 tablespoons mayonnaise, 2 crushed garlic cloves and a tablespoon lemon juice.
Leave the roasted eggplant in a colander for at least 10 minutes so the liquid drains out.