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Roasted Eggplant Spread

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Dips and Spreads
Ingredients Method

Ingredients
  

  • 2 lbs eggplants washed and cut into chunks
  • 4 tablespoons of olive oil
  • 1 teaspoon salt
  • 1 clove garlic minced garlic
  • 1 cup mayonnaise
  • 2 cups cilantro or parsley roughly chopped

Method
 

  1. Toss eggplant with olive oil and salt and roast at 400 for 30 minutes until very soft
  2. Add cilantro and mayonnaise to a food processor fitted with S blade
  3. Puree cilantro
  4. Add eggplant and garlic to the food processor and puree until smooth
  5. Add salt to taste and process until combined
  6. Serve with crackers