Aubergine Mayonnaise

Preparation time: 
min -
Published on
August 8, 2019

If baba ganoush and mayonnaise had a baby, they would create this buttery, beauty.


1 serving




    1. Preheat the oven to 200°C.
    2. Place a drizzle of olive oil in the palm of your hand and rub both of the aubergines. Place on a baking tray and roast whole for 30 minutes until blacked, and soft.
    3. Once cooked, allow to cool and peel away the blackened skin from the flesh. Gently press the aubergine in a sieve, so that excess liquid drains away. Set aside and make the mayonnaise.
    4. In a blender, mix together the egg yolk, mustard, vinegar and a good pinch of salt. With the blender running, slowly add the oil so that it emulsifies. Here is our guide to mayonnaise ,if you run into trouble.
    5. With the blender still running, add the aubergine, bit by bit, till fully incorporated.
    6. Add the garlic to your taste. I find raw garlic a bit too over powering, so only add 1/2 a small clove, finely grated. Add more or less of what you fancy.
    7. Adjust the seasoning to your taste and serve alongside these herby chicken burgers, or courgette crisps. Or, whatever else you’ve got rustled up… it goes with almost anything!