Mayonnaise

1. In stand mixer or food processor add all your ingredients (soymilk, oil, mustard, lemon juice and seasoning ) together and blend until it gets thicker. The ingredients will get the consistency of regular mayonnaise.

Smoked Aubergine

1. First variation: Put your aubergine on the grill and turn them regularly until the skin has become blackened. Let them cool off and remove the shard skin. Hack them aubergine into pieces.
2. Second variation: I recommend putting foil around gas top since it can get quite messy charring the aubergine. Proceed the same way as the grill variation.
3. Last variation: Preheat oven to 200 C or 400 F. Put your aubergine on a lined oven tray and poke them with a fork. Broil them for 40-50 min. Turn them every 15-20 min. Let them cool and process as the rest.

Aubergine Salad

1. Blend your smoked aubergine with the onions and the vegan mayonnaise. Give it a taste and add salt if desired.