member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

    Spread: Nadia's Eggplant Spread

    Source of Recipe

    Sudie at Recipezaar

    Recipe Introduction

    "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."

    List of Ingredients


    2 medium eggplants
    2/3 cup vegetable oil
    1 medium white onion, chopped
    4 tablespoons light mayonnaise
    1 teaspoon Dijon mustard
    1 pinch salt

    Recipe

    1. Preheat oven to 400 degrees.
    2. Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
    3. They will be very soft.
    4. Cover eggplants for about 20 minutes, or place in plastic bag.
    5. Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
    6. Chop eggplant pulp on cutting board until it resembles mashed potatoes.
    7. Stir in oil with wooden spoon.
    8. Add mayo and mustard; stir until blended.
    9. Stir in chopped onion, add salt to taste.
    10. Refrigerate for at least 2 hours to allow flavors to blend.
    11. Serve chilled.

    YIELD: 3 Cups

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |