Eggplant Bun

Smoked Paprika Aioli

Blend the flax meal, water, mustard, lemon juice, garlic, and paprika in a high-speed blender until smooth, about 1–2 minutes. Reduce the speed and add the oil slowly until a thick emulsion forms, about the consistency of mayonnaise, then add the sherry vinegar and salt. The aioli can be used right away or refrigerated for up to 3 days.