Roasted eggplant salad with mustard

Ingredients

• 1500 g eggplants
• 1 dry white onion (150 g)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 2 teaspoons classic mustard
• 150 ml sunflower oil
• 2 medium tomatoes (300 g)
• 1/2 teaspoon chili flakes (optional)

Preparation

1. The eggplants are roasted on all sides, on a grill, in the oven preheated to 200°C for 45 minutes, or directly over the stove flame, until the skin blackens and they soften when pressed. 2. Let them cool for at least 20 minutes, then peel them and put them to drain in a colander. 3. Chop them finely, then chop them again and drain them for another 10 minutes. 4. Peel the onion and grate it on the fine side of the grater. Squeeze it well in your fist to drain the liquid and add it on top of the eggplant. 5. Add 1 teaspoon of salt and 1/2 teaspoon of ground black pepper, then pour in 150 ml of sunflower oil in a thin stream and mix it into the salad. 6. Add 1 tablespoon of lemon juice and 2 teaspoons of classic mustard, then stir until smooth. 7. Serve the salad with sliced tomatoes and chili flakes on top.