Eggplant Cream with Paprika Mayonnaise
- 3 eggplants
- 1 handful fresh basil
- 100 ml sesame seed oil
- 40 ml paprika seed oil (sweet)
- 1 egg yolk
- juice of half a small lemon (approx. 2 tablespoon)
- lots of freshly ground pepper
- 1 teaspoon salt
- +2 tablespoon corn oil for frying
- 2 cloves of garlic
Wash the eggplants, pierce the skin a few times and bake in the oven at 180 degrees for about 40-50 minutes. Let cool a bit not to burn your hands, then remove the peel easily. Cut into slices and toast in 2 tablespoons of corn oil together with the peeled, whole garlic cloves.
For the mayonnaise, mix the two oils then add slowly to the egg yolk while stirring with a whisk then squeeze in the lemon as well. Pile in the eggplant slices and the garlic. When cooled, add basil leaves and lots of pepper and mix with a hand blender.
Let stand in the fridge to develop overnight, if you are full enough to be able to do so. :-)