Nadia'S Eggplant (Aubergine) Spread

1. 1

   Preheat oven to 400 degrees.

2. 2

   Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.

3. 3

   They will be very soft.

4. 4

   Cover eggplants for about 20 minutes, or place in plastic bag.

5. 5

   Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.

6. 6

   Chop eggplant pulp on cutting board until it resembles mashed potatoes.

7. 7

   Stir in oil with wooden spoon.

8. 8

   Add mayo and mustard; stir until blended.

9. 9

   Stir in chopped onion, add salt to taste.

10. 10

    Refrigerate for at least 2 hours to allow flavors to blend.

11. 11

    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.