Aillade on fried eggplant
Description
The image shows sliced eggplant, fried and topped with aillade sauce. Aillade, pronounced "eye-yad," is a specialty sauce hailing from France's southern regions. Traditionally made with pounded garlic and walnuts, it gets its depth of flavor from generous glugs of fruity olive oil and a little salt.
A versatile condiment, aillade pairs perfectly with grilled meats and fish, but can also be used as a spread for crusty bread or tossed with cooked vegetables for a light yet flavorful salad. It's also easy to make at home - simply throw all ingredients in a blender or food processor and pulse until smooth.