Eggplant Spread
This eggplant spread is one that can make practically anyone fall in love with eggplant! This creamy, roasted dip can be enjoyed in so many ways—it's truly a versatile, healthy dish.
Nutrition Facts
Ingredients
Instructions
Place the eggplant into a roasting pan lined with foil and bake it at 350F for an hour, turning it over so that each side is baked throughout (at the end of the oven, it should be pretty soft when pressed).
Put the eggplant in a bowl and cover with plastic and then foil. This will help with peeling the eggplant.
Peel the eggplant, removing the stem and the outer skin.
Place it in a colander, put a plate on top, then some kind of weight on top of the plate, letting the liquid drain (the liquid contains the bitterness) for about an hour.
Meanwhile, sauté the onion in some olive oil, over medium heat until golden.
After the liquid has been drained, finely chop the eggplant and place it in a bowl.
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Continue Reading at Letthebakingbegin →Chef's Notes
For healthier version of this spread, substituting mayo for olive oil.
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