Takes a little time but well worth it. Serve with pumpernickel bread and cut-up vegetables or with crackers.

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 1/2 cup
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork.

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  • Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.

  • Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.

Nutrition Facts

34 calories; protein 0.7g 1% DV; carbohydrates 3.8g 1% DV; fat 2.2g 3% DV; cholesterol 0.4mg; sodium 88.4mg 4% DV. Full Nutrition
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