Eggplant is not a vegetable that children tend to naturally be attracted to, unlike carrots or celery for example. This eggplant spread might change their mind.

Many years ago, I used to bake eggplant rounds with tomato sauce and parmesan. I also used to make a casserole with eggplant, millet, garlic, feta and other delicious ingredients. Oh, both recipes were to die for! I can’t make these recipes anymore as my son can’t eat dairy, but I still want to offer eggplant to my family.

The recipe I am sharing with you today is easy (if we don’t count the peeling the eggplant step) and truly tasty. When I was growing up, I used to eat the eggplant spread on white, fluffy bread. Now my family and I eat it on gluten-free bread or crackers.

I like to add more garlic for me and my husband. The amount of garlic in the recipe is the right amount for my kids (not too much and not too little).

A few weeks ago I added too much garlic and after the kids had one bite, they did not want to eat it anymore. There was too much garlic, indeed :).

But I learned my lesson and lowered the amount of garlic this time. I served the eggplant spread on crackers 30 minutes after the kids woke up from their nap, when they were a little hungry. I garnished with cherry tomatoes cut in half and they gobbled it happily.

Quick advice: you need a BBQ to cook the eggplants prior.

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Tasty Tuesday: 3-Ingredient Eggplant Spread
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Serves: 2¼ cup
 
3-Ingredient Eggplant Spread
Ingredients
  • 2 lb 12 oz (1.25 kg) eggplants
  • ¼ cup mayonnaise
  • 1 teaspoon minced garlic
  • sea salt – to taste
  • optional – green onions, tomatoes, chili flakes
Instructions
  1. Prick the eggplants in a few places with a fork. BBQ them until they feel soft and the skin is charred, (turning every 15 minutes or so).
  2. Allow the eggplants to cool. Peel them and cut the tops off. You have now approximately 2 cups of eggplant.
  3. In a food processor, add the eggplant, mayonnaise, garlic, and sea salt. Process until smooth.
  4. Taste and add more sea salt if needed.
  5. Chill for 1 hour.
  6. Serve on toast, in a wrap, or as a dip for other vegetables (cucumbers, celery, carrots, tomatoes, etc.).
  7. If you don't mind a little spice, sprinkle with chili flakes.
Does your family like to eat eggplant? What is the most delicious way of preparing eggplant you found so far?

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