You can’t stop loving this awesome dressing!
Serves: 330 ml
Cooks: 15 minutes
Difficulty: Super easy
Nutrition facts: Oleic acid, Vitamins A, B, C, D, E, K, antioxidants, proteins, potassium
1 medium eggplant (wrapped in aluminum foil)
½ garlic clove
½ limes, juice from
1 egg yolk
250 ml extra virgin olive oil
Fresh ground black pepper
Put the wrapped eggplant on the stove over medium heat for a few minutes, then turn it over and leave it for another few minutes until all the skin has been burned. Let it cool and remove the whole skin. Place the eggplant, the garlic, the lime juice, the egg yolk, the salt and the pepper in a blender. Liquefy on low speed and then gradually pour the oil until the mixture is homogeneous.
Store in airtight container in the refrigerator.
Note: For a full vegan recipe: replace the egg yolk for a half (small size) boiled potato.
Use for dressing meats, like a dip for veggies, with pita chips, tortilla chips, as dressing for salads, sandwiches, burgers, etc.