NADIA'S EGGPLANT (AUBERGINE) SPREAD
Found this recipe on the box of Melba toast. It's good on crackers (or Melba toast) or as a salad, surrounded by chopped tomatoes.
Provided by Sudie
Categories Spreads
Time 21h20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
- They will be very soft.
- Cover eggplants for about 20 minutes, or place in plastic bag.
- Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
- Chop eggplant pulp on cutting board until it resembles mashed potatoes.
- Stir in oil with wooden spoon.
- Add mayo and mustard; stir until blended.
- Stir in chopped onion, add salt to taste.
- Refrigerate for at least 2 hours to allow flavors to blend.
- Serve chilled.
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DevDhan RAI
[email protected]This spread is just okay. I think it needs more seasoning.
Kim Lombardi
[email protected]I'm not sure what I did wrong, but my spread turned out really watery. I think I might have added too much olive oil.
Metodij Dimovski
[email protected]This spread is so good! I love the smoky flavor of the eggplant and the creamy texture. It's the perfect appetizer or side dish.
Mirembe Agnes
[email protected]I've never made eggplant spread before, but this recipe was easy to follow and the results were delicious. I'll definitely be making this again.
Crystal Randolph
[email protected]This spread is a great way to get your kids to eat eggplant. They'll love the creamy texture and the smoky flavor.
Mr khan 301
[email protected]I love the versatility of this spread. I've used it as a dip, a sandwich spread, and even as a pizza topping.
Sylvia Tsakani
[email protected]This spread is a bit time-consuming to make, but it's worth the effort. It's so flavorful and delicious.
Royce Mbewe
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this spread. The flavors are well-balanced and the texture is creamy and smooth.
Racheal Anthony
[email protected]This spread is a great way to use up leftover eggplant. It's also a healthy and delicious snack.
Asaba Palace Of God
[email protected]I love the smoky flavor of the roasted eggplant in this spread. It's the perfect appetizer or side dish for any occasion.
Imran Juct
[email protected]I've made this spread several times now and it's always a crowd-pleaser.
Xasan Muxumud
[email protected]This spread is so easy to make and it's so delicious! I love the combination of flavors.
Siphosethu Vinkqishe
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of eggplant, but I'm so glad I did! The spread is amazing.
Anthony Morgan
[email protected]This is my new favorite way to eat eggplant! The spread is so versatile - I've used it on sandwiches, crackers, and even as a dip for vegetables.
Asfand Imran
[email protected]I made this spread for a party and it was a hit! Everyone loved the unique flavor.
Brandon Marthaller
[email protected]This eggplant spread is a delicious and easy appetizer or side dish. I love the smoky flavor of the roasted eggplant and the creamy texture of the spread.