Roasted Eggplant Spread

Roasted Eggplant Spread

This spread is excellent on crackers, topped with grape tomatoes as an appetizer, or on crusty bread with a slice of tomato for lunch.

  • Kid Friendly
  • 90 Minutes
  • 12 Servings
Ingredients
  • 3 medium eggplants (approx. 2 lbs.), washed
  • 3 tablespoons mayonnaise
  • 1 medium onion, chopped
  • Salt to taste
  • Ground black pepper to taste
  • 1 clove garlic or 3 tablespoons garlic scapes, chopped
Directions
  • Roast whole eggplant at 325℉ until very soft, about 1 hour. (For even better flavour, grill it! Yum!)
  • Remove from oven and immediately peel off skin. Place eggplant in a colander to strain liquid; let cool.
  • When cooled, using large spoonsful, place in blender. Add mayo, onion, salt, pepper and garlic (scapes). Blend until smooth.