Monday, 14 January 2013

BBQ Aubergine with Garlic Mayonnaise

I'm still recovering from the flu, so I gave this 40-minute recipe to the SO to do... so of course it took a good two and a half hours, and I had to take over at the end... good job he doesn't read this blog ;) I ended up making the mayonnaise because he didn't check whether we had mayonnaise before we began, which in the end turned out well: I'd been looking forward to making my own mayonnaise for some time, just never expected to do it while exhausted with the flu! Turns out the key is patience. The SO's method of putting-all-the-ingredients-in-one-bowl-and-using-a-blender just results in a broken blender. Stay calm and keep dripping oil.

  • a large aubergine
  • a head of garlic
  • an egg
  • 65-75ml of olive oil
  • 1/4 tsp salt
  • 1/2-1 tsp lemon juice
  • 1-2 tbsp capers
  • a few leaves of basil

Wrap the garlic in foil and drip in some olive oil; roast in a hot oven or on the bbq for 40 minutes, until cooked through and soft. Slice the aubergine lengthwise into long fat slices and grill (preferably on the hot bbq :) for 10-15 minutes, until meltingly soft in the middle and beginning to crisp on the edges.

Meanwhile, separate the egg and discard or save the white for something else, plopping the egg yolk into a large bowl. Drip no more than three drops of olive oil into the yolk and whisk until it is completely combined and lightened. Drip in a couple more drops and repeat. Continue this process, increasing the number of drops very gently as you proceed. It will slowly turn into mayonnaise! Whisk in the salt and lemon juice at the end, adding the lemon juice again in small quantities. Squeeze the garlic cloves out of the head and whisk into the mayonnaise. Serve with the hot grilled aubergine slices, and garnish with capers and torn basil.

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