Ingredients
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2
-
2/3
-
1
-
4
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Nadia’s Eggplant (Aubergine) Spread, Found this recipe on the box of Melba toast It’s good on crackers (or Melba toast) or as a salad, surrounded by chopped tomatoes , I made this for the weekend for a large crowd to eat with Yogi’s Tasty Buns along with several other spreads I love eggplant so I really loved this I have made something similar in the past, but never with the dijon mustard This really gave it a nice taste and it is on my diet The only change I made was used fried onion instead of fresh My husband does not always love the flavor of fresh onion in a salad and i didn’t want to leave it out so I just chopped and fried it first and then added it It was great , Found this recipe on the box of Melba toast It’s good on crackers (or Melba toast) or as a salad, surrounded by chopped tomatoes
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Place Eggplants on Cookie Sheet and Bake For 80 Minutes, Turning Every 20 Minutes or So. |
|
3
Done
|
They Will Be Very Soft. |
|
4
Done
|
Cover Eggplants For About 20 Minutes, or Place in Plastic Bag. |
|
5
Done
|
Peel Eggplants and Let the Pulp Drain in a Strainer For at Least 10 Minutes. |
|
6
Done
|
Chop Eggplant Pulp on Cutting Board Until It Resembles Mashed Potatoes. |
|
7
Done
|
Stir in Oil With Wooden Spoon. |
|
8
Done
|
Add Mayo and Mustard; Stir Until Blended. |
|
9
Done
|
Stir in Chopped Onion, Add Salt to Taste. |
|
10
Done
|
Refrigerate For at Least 2 Hours to Allow Flavors to Blend. |
|
11
Done
|
Serve Chilled. |
