Egg Plant Salad

Ingredients
9 lb eggplant
1 medium onion
salt to taste
Mayonnaise
2 egg yolks
7 fl oz oil
1 tsp mustard
Preparation
Roast the eggplants until it became soft and the skin blackens. Peel it while its hot and place it in a strainer to drain. Mixed the chopped eggplant with finely chopped onion and salt, then add the mayonnaise. Adding the mayonnaise is optional, some people prefer it without mayonnaise, in that case you can add extra onion.

Mayonnaise
Very easy to make using a teaspoon mustard that will make the mayo stick together.
In a bowl put the mustard and egg yolk, stir in same direction while adding the oil slowly.

You can just serve it on a plate decorated with tomatoes, olives, pickles, next to a bread basket, it makes a great appetizer for a party.

I like to eat it on bread with tomatoes or you can stuff tomatoes with the composition.
Tomatoes stuffed with eggplant is also on my blog page.