Nadia's "Salata de Vinete" Eggplant Salad Spread
- 2 medium eggplants
- 1/4 cup olive oil, plus more if needed
- 2 tablespoons lemon juice, plus more if needed
- 1 small onion, finely chopped
- 2 heaping tablespoons light mayonnaise, plus more if needed
- Kosher salt and pepper
- Dill, chopped, for garnish
DirectionsWatch how to make this recipe
Preheat the oven to 400 degrees F.
Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.
Serve with crackers, pita bread, toast points or veggies.
Recipe courtesy of Nadia Comaneci for Trisha's Southern Kitchen