Creamy Eggplant Salad

Ingredients: 

• 1 lb eggplant
• 1 egg yolk
• 200 ml vegetable oil
• salt to taste

Directions:

• Roast the eggplant on stove, turning each side to make sure that the eggplant is roasted properly. After the eggplant has been roasted let it to cool down. Peel off the eggplant and chop it into a paste.

• In a bowl place egg yolk and spread a pinch of salt on top of it. Let it for a few minutes. 

• With the egg yolk and oil you are going to make mayonnaise, so make sure that both have room temperature. Stir the egg yolk in one direction while adding oil in drops. Make sure to not add too much oil to the egg yolk until it will have consistency.
• When the oil has blended with the egg yolk and mayonnaise is ready, add the eggplant paste. Adjust taste with salt. 
• Refrigerate and then serve with bread.

Tip:
If you like a bit of spice you can add very finely chopped onion or garlic.