Eggplant Salat

Ingredients:

• 2 Eggplant

• 1 Onion

• 1 Lemon

• Mayonese

• Salt

How To:

The 2 Eggplant should be grilled on a gas stove or Grill (for the optimal flavour use a wood to Grill the eggplant). When done, cut off the stem, remove some of the seeds, and let the eggplants drain for about two hours. (This is important to remove all the bitter liquid).

Once they are well drained, it's time to chop them up. I mashed the eggplants in all directions, until they were a smooth paste. It is important that no fibrous or hard pieces remain. The result should be a kind of cream, completely smooth. (You can use a blender to make the pasta even creamier).

Then put it in a bowl, add about two teaspoons of salt and a dash of lemon juice and mayonnaise – according to taste.

Finally, add finely chopped onion, season again with salt, and you're done!

You can also mix it with mayonnaise and serve it with tomatoes or grilled peppers. And very important: serve with bread(if possible freshly baked) !

SPECIAL INFORMATION

For vegan dressing, substitute regular mayonnaise for a plant-based mayo.