Eggplant salad with potato mayonnaise

Ingredients

• 1 kg eggplants
• 2 medium zucchini (600 g)
• 1 large potato (250 g)
• 1 large kapia pepper (150 g)
• 1 medium onion (150 g)
• 1 teaspoon salt
• 1 teaspoon mustard
• 150 ml oil
• 30 ml milk
• 1500 ml water

Preparation

1. Preheat the oven to 220°C. Place the whole eggplants and the kapia pepper on a baking tray and roast for 45 minutes, until the eggplants soften and the pepper skin is blackened in places. 2. Peel and seed the zucchini, cut it into cubes, then put it in a pot with the peeled potato, halved, and 1500 ml of water. Boil for 20 minutes, until the potato is easily pierced with a fork, then drain the vegetables and keep 30 ml of the cooking water. 3. Leave the roasted and boiled vegetables to cool for 30 minutes. Peel the eggplants and pepper, place them on a tilted cutting board and leave them to drain; leave the zucchini to drain too. 4. Mash the potato in a bowl, mix it with the mustard, then blend while gradually pouring in the oil. If the mayonnaise is too thick and the mixer struggles to turn, add up to 30 ml of milk or reserved cooking water. 5. Put the eggplants and zucchini in a blender and pulse briefly. Transfer the mixture to a bowl, add the finely chopped onion, 1 teaspoon of salt and the potato mayonnaise, then mix until smooth and adjust the salt. 6. Cut the kapia pepper into small cubes and fold it in at the end. Cover the salad and chill it for 60 minutes before serving.