Roasted Eggplant Dip Recipe or Salata de Vinete

Instructions

1. Rinse eggplants and dry them off with a towel then poke them with a knife or a fork all around.

2. Grill the eggplants on a hot grill on medium flame until charred on all sides and soft.( about 20 minutes ) Allow them to cool until comfortable to handle.

3. Cut the eggplants in half and scoop out the flesh with a spoon. Transfer to a bowl and let cool to room temperature.

4. Meanwhile add the hard boiled egg yolks and raw egg yolk to a large mixing bowl.

5. Using a hand held mixer with a whisk attachment beat them on low speed as you start pouring in the olive oil. Continue until all olive oil is incorporated and a fluffy home made mayo has former.

6. Start adding the cooled eggplant little by little and whip it together with the mayo. Repeat the process until all the eggplant is incorporated.