Restaurant Recipes
Christini Ristorante Melanzana a la Christini
(Eggplant Spread)
Yield: 8 cups
Ingredients
- 2 medium-size eggplants
- 1/2 bunch fresh dill
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 pint mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons freshly minced garlic
Instructions
- Heat oven to 375 degrees F.
- Pierce eggplants with a fork. Place on baking sheet and bake for 1 hour or until tender.
- When cool enough to handle, cut the eggplant in half and scoop the tender flesh into a bowl.
- Add the eggplant to the work bowl of a food processor or blender along with the mayonnaise, salt, dill, garlic, olive oil and pepper. Process until smooth.
- Spoon into a serving bowl and serve as a dip for fresh vegetables or as a spread for toasted bread.
Nutrition
Per 1/4 cup: Calories109; Fat 11g; Carbohydrate 2g; Cholesterol 8mg; Sodium 170mg; Fiber 1g
Attribution
Posted by GayleL at Recipe Goldmine 7/2/01 9:20:53 pm.
Source: Orlando Sentinel - Thought You'd Never Ask - Published March 22, 2001 - Christini Ristorante, Orlando, Florida