Leelushkas Creamy Eggplant Spread |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Creamy and garlicky eggplant spread - this is #2 of my eggplant spreads in three-ways recipe. Serve with warm grilled pita bread and let people dip into the spread and say ahhh and how delicious! Ingredients:
1 cooked large eggplant (yield 1-1/2 cups) chopped up into small bits – it will be mushy looking – so hang in there. see how to's below. |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh cracked pepper |
3 cloves fresh garlic – minced |
1 stalk of minced scallion or several chived minced |
1/3 cup of mayonnaise – we used “light” mayonnaise |
1/4 cup chopped fresh parsley |
1 tablespoon good olive oil drizzled over final product |
Directions:
1. Take rinsed eggplant and either grill (like when you are roasting green peppers) on your outside grill or inside grill pan (like I did - see photos) turning it over every so often, till it seems very mushy inside.
2. No grill pan or outside grill? Place eggplant in tinfoil loosely wrapped onto a cookie sheet and bake in oven for 20-30 minutes say at 350 degrees.
3. Let eggplant cool, you can also put plastic over it (see photo the way I did) to help skin loosen from the fruit inside. That was the hardest part of this dish!
4. Gently remove skin from eggplant, and chop into small bits, it will be very mushy but keep seeds in and place in bowl.
5. Grab bowl and place all other minced ingredients and seasonings into bowl.
6. Stir and taste-test to see if you would like to add more salt or pepper.
7. Drizzle a little amount of good olive oil on top just before serving.
8. Chill in fridge till ready to serve.
|
|