EGGPLANT SPREAD

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weight, Rebecca Lazar - EGGPLANT SPREAD

I always made this eggplant dish without the peel, until I tried something similar at a friend’s house with the peel chopped up in it…..so now I do it either way, depending on my mood.  Always a family favorite with challah on Friday night!

Ingredients:

3 medium or 2 large eggplants

2 cloves garlic, minced

1 Tablespoon soy free vegenaise

1 Tablespoon fresh squeezed lemon juice

Himalayan pink salt and Pepper, to taste

Green onion, sliced thin

Putting it all Together:

  • Wash eggplants well (I like this veggie scrub brush), prick all over with a knife and bake in the oven on a parchment-lined baking sheet at 425 degrees for 1 – 1 1/2 hours, depending on the size. Remove from oven and let cool.
  • Cut off the ends of the eggplants and discard.  Chop the rest in a food processor, pulsing a few times.
  • Add the vegennaise, lemon juice, garlic, salt and pepper.  Mix well and top with green onion. Refrigerate until serving.