1 hr 8 min
Reminiscent of French aïoli, or garlic mayonnaise, this vegan sauce is made with eggplant instead of egg. It is as versatile as it is delicious. Use it as a dip for raw vegetables, spread it on toast points for crostini, or thin it out with a little water to create a lovely sauce to toss with pasta. It also makes a wonderful sandwich spread. A quick trick for mincing garlic is to rub the peeled cloves against the fine holes of a microplane grater. If you love garlic, add another clove or two to this mix. You might also consider adding some minced fresh herbs to the dip. Parsley, oregano, or marjoram are all good bets.
Fresh lemon juice
2½ Tbsp, or to taste
2 medium clove(s), minced, or to taste
½ tsp, or more to taste
¼ tsp, freshly ground, or more to taste
- Preheat oven to 375°F.
- Place whole eggplant on a baking sheet; pierce it in several places with a fork. Roast, turning once during cooking, for 1 hour; cool completely.
- Slice eggplant open and scoop out all the flesh; place flesh in a food processor or blender. Add oil, lemon juice, garlic, salt and pepper; puree until smooth and garnish with zest. Yields about 3 tablespoons per serving.