This roasted eggplant spread is the perfect comfort food, sporting a delicious smoky flavor. It’s best on a crusty bread, but works with pita, chips and crackers too.
Wash and dry eggplants
Roast eggplants on the grill (or, you can broil them), turning every 5 to 7 minutes, until fully roasted
Let roasted eggplants cool, then peel off the skin. If needed, scoop out with a spoon
Drain juice from eggplants (I use a cutting board, tilted with a bowl). This will remove the bitterness of the eggplants.
Roughly chop roasted eggplants with a plastic knife
Finely chop onions (add salt to soften them)
Add chopped onions, eggplant and mayonnaise to a plastic or glass bowl, and add the oil slowly, as you mix in one direction with a wooden spoon.
Ornate with tomatoes, and a sprig of parsley