Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Medium eggplants |
| 1 small | Red onion |
| 2 larges | Garlic cloves |
| ⅔ cup | Packed fresh flat-leafed parsley leaves |
| ⅓ cup | Extra-virgin olive oil |
| 3 tablespoons | White-wine vinegar |
| 3 tablespoons | Mayonnaise |
| \N \N | Pita toasts |
ACCOMPANIMENT
Prepare grill.
Pierce eggplants in several places with a fork and grill on a rack set 5 to 6 inches over glowing coals, turning them occasionally, until very soft, 30 to 40 minutes. (Alternatively, broil eggplants under a preheated broiler about 6 inches from heat 30 to 40 minutes. Broiled eggplant will not have a smoky flavor.)
Transfer eggplants to a colander and when cool enough to handle, quarter lengthwise. With a small knife remove and discard as many seeds as possible. Scrape flesh into a large sieve set over a bowl, discarding skin.
Drain eggplant, covered and chilled, 1 day. Discard any juices from eggplant.
Mince onion and garlic and finely chop parsley. In a food processor pulse eggplant with onion, garlic, parsley, and remaining ingredients until coarsely pureed. Transfer spread to a bowl and season with salt and pepper.
Chill spread, covered, at least 3 hours and up to 3 days.
Serve spread with pita toasts.
Yield: about 3 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9193 Converted by MM_Buster v2.0l.