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Vinete

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Ingredients for 1 servings:

  • 1 kg eggplant(s)
  • 200 g mayonnaise
  • 1 onion(s)
  • 1 clove(s) garlic
  • lemon juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Eggplant spread

Pierce the eggplants several times with a fork and grill them in the oven until tender (at 200°C for about 30-45 minutes). Peel and let any excess liquid drain off. Then finely chop or puree. When the mixture is cool, add the mayonnaise, finely diced onion, and garlic, and season with lemon juice, salt, and pepper.

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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.

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