Eggplant Spread

This is one of my favorite recipes from my childhood. I can still remember when my mom used to grill the eggplant in a pan (in those year we had no BBQ) and I helped her peeling the eggplants. Being a child it was fun to play with the vegetable and squeeze out the juice from it. I loved eggplant spread since I was a kid. It was one of the first foods what I prepared by myself at an early age, because I loved it. Today my whole family likes this recipe. My kids will even pick eggplant spread over Nutella (and trust me they love Nutella on bread).

Ingredients:

3-4 Medium Size Purple Eggplants
½ Onion
2-3 Tablespoon Lemon Juice
3 Tablespoon Extra Virgin Olive Oil
3-4 Tablespoon Mayonnaise
1 Teaspoon of sea salt

Preparation:

Wash the eggplants and with a paper towel wipe it dry. Preheat the BBQ and when warm enough place the eggplants on the rack. On medium-low heat, roast the eggplants until ready. Remove from the BBQ rack and let it cool. Peel of the eggplant’s skin and let it drain for about 2 hours. We don’t need the eggplant juice, because we don’t want the spread to be watery.

When there is no more juice dripping, with a mixer mix the eggplant and the half onion, until smooth (some like it to be totally smooth, even the seeds. I like to keep the seeds in the spread). When the onion and eggplant is smooth add the olive oil and stir. Season with sea salt and add the lemon juice. Stir together, then add the mayonnaise and stir together.

For a healthier spread use only olive oil. Then you’ll have to add more olive oil to the spread. I like it with mayonnaise too, but don’t over do it. When you add the ingredients taste to see how you like it.

Refrigerate for few hours and serve.

For step-by-step picture guide check out the album: