Approximate quantities for 900 g of roasted, well-drained aubergine. Add the vinegar gradually, to taste. Keep the spread and the mayonnaise in the fridge in closed containers and eat them as soon as you can.
Aubergine spread with mayonnaise
Roasted aubergines, homemade mayonnaise and sour cream, with chives, a little vinegar and a garlic clove. Creamy, fresh-tasting and made without onion.
Prep time: 20 minCook time: 40–50 minChilling time: Chilling: 30 minServings: 6–8
Classic method
Ingredients
- For the aubergines and the spread
- 4 medium aubergines (approx. 1.6–2 kg raw; as a guide: 900 g roasted flesh, peeled and well drained)
- 100 g homemade mayonnaise
- 40 g full-fat sour cream (approx. 2 tbsp)
- 5–10 ml vinegar, to taste (1–2 tsp)
- 1 garlic clove (approx. 4 g)
- 5 g chives, finely chopped (approx. 1 tbsp)
- Celtic sea salt, to taste
- For the homemade mayonnaise, if you make it
- For a batch of approx. 300 g mayonnaise: 1 whole egg, ideally pasteurised, 250 g sunflower oil, 5 ml vinegar and a pinch of Celtic sea salt. You use 100 g in the spread.
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How to make it
- Roast the whole aubergines on the hob or a grill, turning them until the skin is charred and the flesh is soft. In the oven, roast them at 220°C for about 40–50 minutes, depending on their size.
- Peel the aubergines and let the flesh drain in a sieve for 45–60 minutes. Let it cool completely and weigh out about 900 g.
- For the mayonnaise, put the egg, the oil, the 5 ml vinegar and a pinch of salt in a narrow container that fits your stick blender. Place the blender on the bottom, switch it on and lift it slowly once the base thickens. Use ingredients at the same temperature. Set aside 100 g for the spread.
- Chop the aubergine flesh with a knife and finely crush the garlic clove.
- Mix the aubergines with 100 g mayonnaise, the sour cream and the garlic. Add the finely chopped chives, Celtic sea salt and a teaspoon of vinegar. Taste before adding the second teaspoon.
- Cover and leave in the fridge for about 30 minutes before serving.
Thermomix adaptation TM6
Made in the Thermomix TM6, with the mayonnaise made in the appliance. The aubergines are roasted separately and used completely cooled and well drained.
Ingredients
- For the aubergines and the spread
- 4 medium aubergines (approx. 1.6–2 kg raw; as a guide: 900 g roasted flesh, peeled and well drained)
- 100 g homemade mayonnaise
- 40 g full-fat sour cream (approx. 2 tbsp)
- 5–10 ml vinegar, to taste (1–2 tsp)
- 1 garlic clove (approx. 4 g)
- 5 g chives, finely chopped (approx. 1 tbsp)
- Celtic sea salt, to taste
- For the homemade mayonnaise, if you make it
- For a batch of approx. 300 g mayonnaise: 1 whole egg, ideally pasteurised, 250 g sunflower oil, 5 ml vinegar and a pinch of Celtic sea salt. You use 100 g in the spread.
How to make it
- Roast the whole aubergines on the hob or a grill, turning them until the skin is charred and the flesh is soft. In the oven, roast them at 220°C for about 40–50 minutes, depending on their size.
- Peel the aubergines and let the flesh drain in a sieve for 45–60 minutes. Let it cool completely and weigh out about 900 g.
- Weigh out 250 g oil separately. Place the egg, 5 ml vinegar and a pinch of Celtic sea salt in the mixing bowl. With the measuring cup in the lid, set 1 min 30 sec / speed 4, without heating, and pour the oil very slowly onto the lid, around the measuring cup, so that it runs in in a thin stream. If any oil is left, keep going at the same speed until it is all incorporated. Do not insert the butterfly whisk. The ingredients and the mixing bowl must be at the same temperature.
- Transfer the mayonnaise to a container. Weigh out 100 g for the spread; keep the rest separately in the fridge.
- Place the garlic in the empty mixing bowl: 3 sec / speed 8. Stop and scrape the garlic down from the sides with the spatula.
- Add the 900 g of cold, drained aubergines: 5 sec / speed 4. Check the texture and, if you want it finer, continue for another 2–3 seconds.
- Add 100 g mayonnaise, 40 g sour cream, a teaspoon of vinegar and Celtic sea salt: 15 sec / reverse / speed 2, without heating. Check that it is evenly mixed; if needed, stir by hand with the spatula.
- Add the finely chopped chives and fold them in with the spatula. Taste and adjust the vinegar and salt. Cover and leave in the fridge for about 30 minutes before serving.
Step by step
Estimated nutritional values*
Per serving: 1/8 of the spread, without bread
- Energy
- approx. 129 kcal
- Protein
- approx. 1,3 g
- Carbohydrates
- approx. 2,1 g
- Fat
- approx. 12,8 g
900 g roasted, drained flesh, approximated in the database as boiled aubergine without oil. Only the 100 g of mayonnaise used is counted. Artesana sour cream, reference label 35%. Vinegar added to taste is not included.
Frequently asked questions
How long should the aubergines drain?
Leave the roasted, peeled flesh in a sieve for 45–60 minutes. Use well-drained, completely cooled aubergines before adding the mayonnaise and sour cream.
What can I put in aubergine spread instead of onion?
In this recipe, the onion is replaced with chives and a garlic clove. Add the vinegar gradually, to taste.
Can you make aubergine spread in the Thermomix TM6?
Yes. The aubergines are roasted and drained separately. The TM6 makes the mayonnaise, chops the garlic and the aubergines and mixes the spread. Fold in the chives by hand at the end.
Part of: Autumn recipes, Keto recipes
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