This is something my mother loves making, especially during the summer when she can put the eggplants on the grill. The best taste is when the skin of the eggplants char because that's when you get that smokey taste from the inside. I originally asked if I can post this but she thinks it's not much of a recipe because it requires only three ingredients and there's really any prep time invovled.
- Ready In:
- Put the barbeque on high and place the three eggplants on the grill. Make sure the heat is evenly distributed, so the eggplants can be cooked at the same pace. Cook for 30 minutes.
- Once cooked, scoop out the meat of the eggplant (I call it the meat but it's not meat, it's just that I can't find another word for it). Let cool completely.
- Once cooled, place it in the food processor and pulse three times. If you have a small food processor like I do. split it in half.
- After pulsing, put it in a small bowl add mayonaise and mix thoroughly. Add the garlic powder and mix again. This refrigerates very well, and lasts for a good few days.
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Very easily made, I roasted the eggplants, in their skin, in the oven, until they were soft and tender. I then peeled them, and let the pulp cool, and refrigerated it overnight. Next day I used my hand blender to mash the flesh, and added the mayo and garlic powder. Its that easy....:) It has strong garlic flavour, but it's very pleasant, we had some on biscuits and I think it would be good on toast triangles too! Thanks, Studentchef!