An all time favorite, this eggplant dip is great for summertime grilling parties or winter Holiday parties or just to have on an weekday night. Inspired by Eastern European cuisine, the eggplants have a slightly smoked flavor due to being roasted on the grill. That is the secret to the distinctive flavor: roasting the eggplants on open fire or the grill. This dip is easy to make and requires only three ingredients: eggplant, onion, avocado oil or avocado mayo. That is all.
Step 1: Roast the eggplants on the grill. First poke the raw eggplants with a fork to make sure they won't burst due to heat accumulating inside. This is very important. Roast on each side until the skin becomes burnt and crusty like charcoal.
Step 2: Once thoroughly cooked on the grill (all sides look like charcoal) remove from the grill and let cool. Peel off the burnt skin and let the meat of the eggplant sit for about 10-15 minutes to let its juice out. This is very important to allow the juice to come out because it will be bitter otherwise.
Step 3: Add the meat of the eggplant to the blender. Add cut up onions. 2 eggplants require about one third of a yellow onion.
Step 4: Add 1/3 cup avocado oil or avocado mayo. The oil version is the preferred method in the summer for it is lighter. If making it in the winter, it is customary to add mayo. You can find the avocado mayo recipe below. Blend together until smooth.
Avocado mayo recipe:
Mayo Ingredients : 1 egg yolk, 1 tsp yellow mustard, 1/2 -3/4 cup avocado oil, 2 tbs organic sour cream, lemon juice and salt.
Method: add the egg yolk, mustard and 2 tsp avocado oil in a bowl and start stirring until smooth. Once smooth start adding the oil little at a time. Pour a little oil then stir until smooth, pour some more oil then stir some more. The oil mixes with the air and makes the mayo grow in volume and thicken. It is important to stir in the same direction every time. Once all the oil is added to the mayo and stirred in, add the sour cream, half lemon juice and salt to taste.