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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. :-)