Nadia's Eggplant (Aubergine) Spread

Recipe by Sudie
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READY IN: 21hrs 20mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
  • They will be very soft.
  • Cover eggplants for about 20 minutes, or place in plastic bag.
  • Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
  • Chop eggplant pulp on cutting board until it resembles mashed potatoes.
  • Stir in oil with wooden spoon.
  • Add mayo and mustard; stir until blended.
  • Stir in chopped onion, add salt to taste.
  • Refrigerate for at least 2 hours to allow flavors to blend.
  • Serve chilled.
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