Eggplant Salad with Mayonnaise with homemade mayonnaise

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Char the eggplants whole directly over the gas flame, turning, 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).

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2. 2
   Transfer to a bowl, cover tightly and leave 10 minutes.

   Bowl

   💡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.
3. 3
   Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes).

   Colander

   💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
4. 4
   Chop the eggplant flesh with a knife.

   KnifeCutting board

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

To assemble

1. 5
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
2. 6
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
3. 7
   Add the lemon juice and stir. Taste and adjust the seasoning.
4. 8
   Mix the chopped eggplant with the mayonnaise, garlic, lemon juice, salt and black pepper.

   💡Mix in the mayonnaise only once the eggplant is cool and well drained, or the mayonnaise melts and the salad turns watery.
5. 9
   Sprinkle the parsley on top.