in Middle East

Eggplant spread with mayonnaise

updated

Spread the love

Ingredients for 1 servings:

  • 3 m.-large eggplant(s)
  • 6 tbsp mayonnaise
  • 3 tbsp vinegar
  • 1 clove(s) garlic, peeled and finely grated
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 5 hours 40 minutes

easy preparation

Wash the eggplants and pierce them with a fork to prevent them from bursting in the oven. Bake at 180 to 200 degrees Celsius for 80 minutes, or until completely tender. Then chill slightly so they can be handled. Remove the skin and stem. Puree the eggplant thoroughly in a bowl. Add the remaining ingredients, mix, and season to taste. Cover and chill in the refrigerator. Serve as a spread on bread or as a side dish with grilled or other meat dishes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta casserole with scampi, mushrooms, vegetables

Cucumber and tomato salad with fresh cress