 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
4 pounds medium eggplants |
1 small red onion |
2 large garlic cloves |
2/3 cup packed fresh flat-leafed parsley leaves |
1/3 cup extra-virgin olive oil |
3 tablespoons white-wine vinegar |
3 tablespoons mayonnaise |
accompaniment: spiced pita toasts |
Directions:
1. Prepare grill.
2. 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.)
3. 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 puréed. Transfer spread to a bowl and season with salt and pepper. Chill spread, covered, at least 3 hours and up to 3 days.
4. Serve spread with pita toasts.
|
|