Nadia's Eggplant (Aubergine) Spread

"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."
 
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Ready In:
21hrs 20mins
Ingredients:
6
Yields:
3 cups
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ingredients

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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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Reviews

  1. 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.
     
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I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything". My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????
 
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