This Vegan Romanian Eggplant Spread is perfect for breakfast or appetisers, and it’s healthier since it has vegan mayonnaise in it.
Ingredients 4 roasted eggplants
150g of vegan mayonnaise
1/2 a small onion
50ml of soy milk
100ml of grapeseed oil
1 teaspoon of mustard
1 tablespoon of lemon juice
Salt and pepper to taste
Start by roasting the eggplants in the oven; wash 4 eggplants and pierce them with a fork.
Bake them at 180*C until they’re tender (approx. 30 minutes). Take them out of the oven and let cool for 10 minutes, until you can peel them without burning yourself.
In a large glass, add 100ml of grapeseed oil and 50ml of soy milk and blend for 2 minutes. Add the lemon juice and blend briefly, then add the rest of the ingredients and blend until just combined. It should result in a thick and creamy mixture.
Peel every eggplant and add the “meat” into a blender or a food processor. Add the onion and blend until smooth.
Finally, add the mayonnaise and blend just to combine. Pour the spread into a bowl and serve with pita chips, veggies or just a slice of good bread.