2.5 cups of diced eggplant (1 inch cubes), roughly ⅓ pound
1 tbsp extra-virgin olive oil
2 pounds potato, or 3 medium
1 tsp garlic powder
1 red bell pepper, minced
½ tsp red pepper flakes
½ cup minced cilantro
1.5 lemons, juiced
½ red onion, diced
One batch homemade mayo
Homemade mayo
1 cup avocado oil
1 pastured egg
½ tsp salt
½ lemon
Instructions
Heat olive oil in a large pan over medium heat. Make sure the oil is evenly distributed throughout the pan. I recommend using a paper towel to help spread the oil around. Sprinkle the eggplant liberally with salt, then add to the hot pan. Once you have the eggplant situated, don't touch it for about five minutes. Using tongs, check one or two to see if they're lightly browned. When they are, flip the eggplant cubes over and allow to saute for about five more minutes. Remove from heat and add cooked eggplant to a large bowl.
While the eggplant is cooking, bring a large pot of water to a boil. Peel and dice the potatoes into one inch cubes. When the water starts boiling, add the potatoes. After ten minutes, start piercing the potatoes with a fork to see if they're cooked. Once cooked, drain the water and add the potatoes to the bowl with the eggplant.
Once the eggplant and potatoes have cooled, add the garlic powder, minced red bell pepper, red pepper flakes, minced cilantro, lemon juice, red onion and homemade mayo. Mix well and add salt and pepper to taste.
Homemade mayo
Add all mayo ingredients to a tall mason jar. Emulsify. If you don't have a stick blender, refer to this post for other options.