Nadia's "Salata de Vinete" Eggplant Salad Spread

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Pierce the eggplant skins in several places with a fork.

3. 3

   Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.

4. 4

   When done, cut off the stems and peel the eggplants.

5. 5

   Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.

6. 6

   Finely chop the eggplants with a knife until they form a smooth puree.

7. 7

   Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired.

8. 8

   Add the onion and mix in the mayonnaise, adding more if needed.

9. 9

   Season with salt and pepper.

10. 10

    Garnish with dill and refrigerate for at least one hour to chill.

* Per serving · 4 servings · Values may vary.