One of my fondest memories of aioli is from years ago, with my best friend Rach. I had already moved to Karachi by this point and was working there as an associate producer but always stopped off in London before heading back home to the Isle of Man.
We were in a restaurant and decided to order aioli with veggies to start and Rach, couldn’t get enough of the stuff and started dipping the left over baby greens into it, even though she couldn’t care for them. As she described it back then, “aioli, the dog’s (ahem), the bees knees. Garlic mayo, at it’s finest.”
When making my aubergine (eggplant) pesto, I noticed it had a creamy texture and flavour and wondered what would become of it without the basil, the nuts and so on. Though not a vegan myself, I still love eating vegan and vegetarian cuisine and that is what we mostly cook at home. So this aubergine aioli is my love letter to vegans and anyone else who falls in love with it.
So quick and easy, it’s delicious, we ate it with roasted roots, but it also would work well with sweet potato fries, sandwiches, you could use it as a dip or for whatever else you fancy.
(Makes one batch)
1 aubergine/eggplant, cut into small chunks
1/2 a red onion, cut into small chunks
2 garlic cloves
1 tbsp sunflower oil
Himalayan pink salt, to season
1/2 teaspoon of mustard (I used dijon)
1/4 cup extra Virgin olive oil
2 tbsp apple cider vinegar
Preheat the oven to 350F.
Arrange the aubergine, onion and garlic in a baking tray. Toss with sunflower oil and season with salt. Roast for about 30 minutes.
Once the vegetables are tender, take them out of the oven and allow them to cool.
Once cool, throw them into the blender with the mustard, olive oil and vinegar. Blend until really smooth.
It will keep in the fridge in an airtight container for about a week.