Step 1: Roast the Eggplants - Preheat your oven to 400°F (200°C). Prick the eggplants a few times with a fork to prevent them from bursting. Place them on a baking sheet and roast for about 30-40 minutes, or until the skin is charred and the flesh is soft. You can also grill the eggplants for an added smoky flavor.
Step 2: Cool and Peel - Once roasted, remove the eggplants from the oven and let them cool down for about 10 minutes. Once they are cool enough to handle, peel off the skin. The flesh should be soft and easy to scoop out.
Step 3: Mash the Eggplant - In a mixing bowl, add the roasted eggplant flesh and mash it with a fork or potato masher until smooth. You want a creamy consistency, so take your time with this step.
Step 4: Prepare the Mayonnaise Sauce - In another bowl, combine the egg yolk, mustard, and salt. Whisk them together until well blended. Gradually add the sunflower oil in a thin stream while continuing to whisk vigorously. This will help emulsify the mixture and create a creamy mayonnaise.
Step 5: Combine Everything - Once your mayonnaise is ready, add it to the mashed eggplant. Finely chop the onion (or green onions) and mix it in. Stir everything together until well combined. Taste and adjust seasoning if necessary.
Step 6: Chill and Serve - Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least an hour. This allows the flavors to meld together beautifully. Serve with crusty bread or fresh vegetables for dipping.
