EGGPLANT SPREAD WITH RED ONIONS & GARLIC
It is still summer as far as I am concerned, especially living in San Diego. September is one of the hottest months here which forces me to come up with lighter dinner options. My grandmother used to make eggplant spread using a traditional recipe from Transylvania but unfortunately I do not have her version. Instead I have tried some different recipes; this particular one is my favorite. It is very simple with just a few ingredients, perfect with toasted fresh bread or pita triangles, satisfying for dinner or a great appetizer for a bigger crowd.
Ingredients:
- 2 medium size eggplant
- medium size red onion, half chopped, other half sliced
- 2-4 garlic cloves, minced or finely chopped
- 1 to 2 tablespoons of extra virgin olive oil
- 1 to 2 tablespoons of mayonnaise (for creamier texture, add a little more)
- juice of half a lemon
- salt & pepper to taste
Preheat oven to 400 degrees F/ 200 degrees C. Wash eggplant and place it on aluminium foil. Pierce it with fork on all sides. Bake it for about 30 minutes or until eggplant is soft to the touch. Remove from oven and let it cool. Peel off skin, chop it up into cubes.
Place chopped eggplant into food processor, add chopped onions, minced garlic, olive oil, mayonnaise, and lemon juice. Process until well blended, season it with salt and pepper. Transfer it to a glass bowl, spread it on freshly toasted bread, garnish it with fresh tomatoes, cucumbers and sliced red onions. A nice glass of wine is a must! Enjoy!
