Eggplant Cream Salad

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We love this recipe, and all our friends do too, which is why we make it almost every week. It's extremely simple, quick, and incredibly delicious.


4 large eggplants, roasted and peeled (about 1.8 – 2.2 lbs) 

1 heaping tablespoon of grated salt, possibly less if you food

1 small white onion (about the size of a ping-pong ball) 

2 raw egg yolks 

0.8-1 quart good quality sunflower oil, preferably cholesterol-free



Fresh eggplants are either grilled or roasted in the oven, peeled, allowed to cool, and drained of their juice. If the eggplants are already roasted and frozen (as were the ones I used), thaw and drain them. 

Place the eggplants, the 2 raw egg yolks, a tablespoon of salt, and finely chopped onion in the ANAMINA bowl. Pour about 1/3 of the oil over them initially. Attach the transparent spherical attachment to the ANAMINA bowl and, using a vertical blender, transform the entire content into a cream.