Piquant Eggplant Spread

(1 vote)

2 large eggplants, pierced all over
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup minced parsley
1 tablespoon mayonnaise
1-1/2 teaspoons dijon mustard
2 cloves garlic, minced
salt and pepper to taste

Bake eggplants in a 400° oven for about 40 minutes - until soft. Cool eggplants and peel them. Transfer to bowl and mash.

Stir in next six ingredients. Season with salt and pepper. Cover and chill.



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