Tangy Herbed Eggplant (Aubergine) Spread

"This is a Zaar recipe that I adopted. I hope to make this soon and will post any modification that I make to the recipe. Serve with crackers, pita wedges, or crusty fresh bread. From The Vegetarian Gourmet's Easy Low Fat Favorites."
 
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Ready In:
35mins
Ingredients:
13
Yields:
24 tablespoons
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ingredients

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directions

  • Cut off stem end, then bake eggplant in 400 F oven for 25 minutes, or until tender.
  • Remove from oven.
  • Cut in half and let cool a bit.
  • Using a blender, combine onion, garlic, lemon juice, oil, mustard and vinegar.
  • Add eggplant, herbs, salt and pepper.
  • Blend just until smooth.
  • Do not over blend.
  • Put in a bowl.
  • Chill in refrigerator until ready to serve.

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Reviews

  1. Well, I started with this recipe, except I sauteed the onions and garlic in a little olive oil and it was a little bland, no kick. I had half a can of garbanzo beans so I added that and about 3 more cloves garlic. Still not what I wanted. I then added abut a tbls. of capers, and 1/4 cup chopped cilantro and a squeeze or two more of lime juice. Now it's yummy! I didn't know how to rate this due to all the changes so I'll just leave this as a comment. I had fun experimenting with this recipe!
     
  2. This was just okay. I thought the raw onion and garlic had too much "bite" and should have been cooked first. I also think it would work much better in my food processor because the blender just threw the ingredients onto the sides and I kept having to scrape it down for anything to touch the blades. I probably wouldn't make it again, but it wasn't bad.
     
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