Tasty Tuesday: 3-Ingredient Eggplant Spread
Author: Alina Muresan
Prep time:
Cook time:
Total time:
Serves: 2¼ cup
- 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
- 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).
- Allow the eggplants to cool. Peel them and cut the tops off. You have now approximately 2 cups of eggplant.
- In a food processor, add the eggplant, mayonnaise, garlic, and sea salt. Process until smooth.
- Taste and add more sea salt if needed.
- Chill for 1 hour.
- Serve on toast, in a wrap, or as a dip for other vegetables (cucumbers, celery, carrots, tomatoes, etc.).
- If you don't mind a little spice, sprinkle with chili flakes.
Recipe by Orgali at https://orgali.ca/2015/05/tasty-tuesday-3-ingredient-eggplant-spread/
3.5.3208