Take 3-4 eggplants, place them on a cookie sheet lined with aluminum foil, and insert in the oven on the third rack. Turn the stove to Broil and bake the eggplant rotating on each side for about 15 minutes at a time until is soft to the touch.
Remove from the stove and while the eggplant is hot, cut in half lengthwise. With a spoon, scoop the pulp and place in a strainer. Leave the pulp to drain for about 30 minutes.
Place pulp on a chopping board and with a long blade knife chop it until becomes somehow creamy.
Place pulp in a bowl. Take ¼ cup of olive oil and mix well into the eggplant, salt and pepper to taste.
Could be served… mixed with mayonnaise, chopped garlic or chopped onion. Depend of what you like the most.
Spread on toast, fresh bread, pita bread or simple as a dip for chips.
Perfect for a snack or parties.
Posted by Cuisinette at 10:59 PM