Nadia's Eggplant (Aubergine) Spread

READY IN: 21hrs 20mins
Recipe by Sudie

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.

Top Review by Caryn Gale

I made this for the weekend for a large crowd to eat with Yogi's Tasty Buns along with several other spreads. I love eggplant so I really loved this. I have made something similar in the past, but never with the dijon mustard. This really gave it a nice taste and it is on my diet. The only change I made was i used fried onion instead of fresh. My husband does not always love the flavor of fresh onion in a salad and i didn't want to leave it out so I just chopped and fried it first and then added it. It was great.

Ingredients Nutrition

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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