Grill the eggplants straight on the charcoal for a more intense flavour until they are soft
Remove from heat and leave them sit in a covered pot for approximately 15 minutes, until their temperature allows you to peel them easily. Note: the pot has to be lidded as the steam will help you peel the eggplant
Once peeled leave them cool completely in a colander so that all the extra water is drained
Once cooled chop them util they turn in a paste, you can leave a few pieces bigger for extra texture
For the homemade mayonnaise, add all ingredients, except for the oil, only add 1/2 of the oil to start with, in a blender stick bowl. Pulse with the immersion blender a few times to break up the yolk.
With the immersion blender running, add the rest of the oil a few tablespoons at a time. Make sure each addition of oil is completely blended before adding the next. The mixture should start to thicken and lighten.
For this recipe we will be using only half of the mayonnaise made, the rest can be kept in the fridge in an airtight container and used within a week.
In a large bowl mix the eggplant, chopped onion, yoghurt and half of the mayonnaise and incorporate well. Add salt and pepper to taste!
Leave in the fridge for at least 2h before consuming! Spread it on a slice of bread or simply use it as a dip, it's all your choice! Either way it is absolutely delicious!
