Eggplants salad

Eggplants salad

Ingredients:

- 4 kg/9 lb eggplants
- 2 eggs
- 200 ml/7 fl oz oil
- 1 tsp mustard
- 1 medium onion
- 1 garlic head
- salt, paper, parsley (optional), to taste

Direction

Roast the eggplants until they become soft and their skin blackens. Peel them while they are hot and place them in a strainer to drain.

Remove most of the seeds and cut the eggplants in thin pieces.

Place in a deep bowl, add the mustard, onion drops, the garlic clove and parsley (optionaly). Gradually add one part of oil and stir the mixture continously (you may use a mixer). Stop adding oil when you feel that the mixture is fine. Add salt and pepper for taste and preserve in the refridgerator.

Serve cold as an appetizer.