How to Make Vegan Eggplant Mayonnaise
Ingredients
Vegan eggplant mayonnaise #1:
1 eggplant, washed and sliced
1 lemon, juiced
4 tbsp tahini
1 tsp parsley
Water, as much as necessary
Vegan eggplant mayonnaise #2:
1 eggplant
1 cup canola or olive oil
1 clove garlic, grated finely
2 teaspoons juice from 1 lemon
2 teaspoons Dijon or wholegrain mustard
How to make it
Vegan eggplant mayonnaise #1:
1 Steam the eggplant slices until soft.
2 Put the steamed slices into a blender.
3 Add the remaining ingredients to the blender.
4 Affix the lid and blend until smooth.
5 Pour the mayonnaise into a serving container, such as a jug.
6 Finished.
Vegan eggplant mayonnaise #2:
Preparing the eggplant
1 Preheat the oven to 200ºC/400ºF.
Line a baking sheet with parchment paper.
2 Cut one eggplant in half lengthwise.
Baste with olive oil using a pastry brush (about 1 teaspoon of oil), then wrap in foil.
The other half can be used in another dish, or double this recipe to use up the lot but still bake as halves.
3 Place in the oven to roast.
This will take about an hour, or until tender.
4 Remove from the oven when soft.
Scoop out the flesh from the eggplant and put into a glass cooking jug wide enough to fit the immersion blender.
Blending the ingredients
1 Add the garlic, lemon juice and mustard to the cup of eggplant flesh.
Pour over the remaining oil.
2 Lower the immersion blender into the jug.
Push to the base of the jug.
3 Blend slowly.
As you blend, pull the immersion blender up slowly to emulsify the ingredients.
4 Remove the blender.
The mayonnaise is almost done; simply season with salt and pepper to taste and transfer to a serving container.
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