Aubergine salad - Epestrefe
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Aubergine salad - Epestrefe

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Serves 10

This is a delicious creamy aubergine side dish-salad-dip

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  • 2 good size aubergines
  • 2-3 garlic cloves, crushed
  • 6 tbsp mayonnaise
  • 2 tsp balsamic vinegar
  • salt
  • pepper
  • smoked paprika to sprinkle on top (optional)


    1. Remove the stalk of the aubergines, then place in the grill, on the BBQ and let cook until the skin turns black and cracks open.
    2. Place them on a chopping board and with a sliding motion remove the flesh and then chop it
    3. Put the aubergine flesh in a colander allowing to drain all of its water and cool down. * you can freeze it at this stage and finish it off when needed *
    4. Place the aubergine, the garlic and the mayonnaise in a mixing bowl and mix them with a fork.
    5. Add the balsamic, season with salt and pepper and place in the fridge until you are ready for the table

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