Preheat the oven to 200°C (392°F).
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Place a drizzle of olive oil in the palm of your hand and rub both of the aubergines. Place on a baking tray and roast whole for 30 minutes until blacked, and soft.
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Once cooked, allow to cool and peel away the blackened skin from the flesh. Gently press the aubergine in a sieve, so that excess liquid drains away. Set aside and make the mayonnaise.
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In a blender, mix together the egg yolk, mustard, vinegar and a good pinch of salt. With the blender running, slowly add the oil so that it emulsifies. Here is our guide to mayonnaise ,if you run into trouble.
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With the blender still running, add the aubergine, bit by bit, till fully incorporated.
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Add the garlic to your taste. I find raw garlic a bit too over powering, so only add 1/2 a small clove, finely grated. Add more or less of what you fancy.
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Adjust the seasoning to your taste and serve alongside these herby chicken burgers, or courgette crisps. Or, whatever else you’ve got rustled up… it goes with almost anything!
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