Grilled Eggplant Spread

Total Time:
1 hr 4 min
Prep:
24 min
Cook:
40 min

Yield:
about 3 cups
Level:
Easy

Ingredients
  • 4 pounds medium eggplants
  • 1 small red onion
  • 2 large garlic cloves
  • 2/3 cup packed fresh flat-leafed parsley leaves
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons white-wine vinegar
  • 3 tablespoons mayonnaise
  • Accompaniment:
  • Pita toasts
Directions
  • Pierce eggplants in several places with a fork and grill on a rack set 5 to 6 inches over glowing coals, turning them occasionally, until very soft, 30 to 40 minutes. (Alternatively, broil eggplants under a preheated broiler about 6 inches from heat 30 to 40 minutes. Broiled eggplant will not have a smoky flavor.)

  • Transfer eggplants to a colander and when cool enough to handle, quarter lengthwise. With a small knife remove and discard as many seeds as possible. Scrape flesh into a large sieve set over a bowl, discarding skin. Drain eggplant, covered and chilled, 1 day. Discard any juices from eggplant.

  • Mince onion and garlic and finely chop parsley. In a food processor pulse eggplant with onion, garlic, parsley, and remaining ingredients until coarsely pureed. Transfer spread to a bowl and season with salt and pepper. Chill spread, covered, at least 3 hours and up to 3 days.

  • Serve spread with pita toasts.


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    Recipe courtesy of Ina Garten