Piquant Eggplant Spread (Melitzanosalata) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe comes from a Cooking Class section of an April 1987 issue of Bon Appetit. The title was Greek Menus the Easy Way and featured recipes by chef Sofi Lazaridis. This is delicious as a spread on pita bread or pita crisps. Prep time does not include chilling time. Ingredients:
2 large eggplants |
1/2 cup olive oil |
1/4 cup red wine vinegar |
1/4 cup minced fresh parsley |
1 tablespoon mayonnaise |
1 1/2 teaspoons dijon mustard |
2 garlic cloves, minced |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Using fork, pierce eggplants all over.
3. Bake until soft, about 40 minutes;cool.
4. Peel eggplants and transfer to bowl; mash well.
5. Stir in next 6 ingredients; season to taste with salt and pepper.
6. Cover mixture and refrigerate until well chilled.
7. (Can be prepared 1 day ahead.).
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