Good luck. I'm convinced that everyone knows how to do it, but an extra version doesn't hurt ... just two beats
- 2 kg eggplant (for baking)
- 350 ml oil
- 4 eggs
- 2 tablespoons mustard
- 1 teaspoon bright
- 1 smaller onion
Preparation time: less than 90 minutes
RECIPE PREPARATION Eggplant salad with mayonnaise:
The first time I baked the eggplants, I cleaned them and left them to drain (it loses about 25-30%) after baking.
Then I made mayonnaise with 2 raw and two boiled yolks, oil, mustard, salt, mulberry. I chopped the onion finely, salted it a little and let it water. Then I chopped the eggplant, added onion and mayonnaise and rubbed well until it became a fluffy, creamy salad ... and ready to serve.
Good appetite !
It can be served with tomatoes, peppers
There is even a telemea next to it, for breakfast