Nadia's Eggplant (Aubergine) Spread |
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Prep Time: 1200 Minutes Cook Time: 1 Minutes |
Ready In: 1201 Minutes Servings: 8 |
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Found this recipe on the box of Melba toast. It's good on crackers (or Melba toast) or as a salad, surrounded by chopped tomatoes. Ingredients:
2 medium eggplants |
2/3 cup vegetable oil |
1 medium white onion, chopped |
4 tablespoons light mayonnaise |
1 teaspoon dijon mustard |
1 pinch salt |
Directions:
1. Preheat oven to 400 degrees.
2. Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
3. They will be very soft.
4. Cover eggplants for about 20 minutes, or place in plastic bag.
5. Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
6. Chop eggplant pulp on cutting board until it resembles mashed potatoes.
7. Stir in oil with wooden spoon.
8. Add mayo and mustard; stir until blended.
9. Stir in chopped onion, add salt to taste.
10. Refrigerate for at least 2 hours to allow flavors to blend.
11. Serve chilled.
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