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Christini Ristorante Melanzana a la Christini
(Eggplant Spread)



  • 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


  1. Heat oven to 375 degrees F.
  2. Pierce eggplants with a fork. Place on baking sheet and bake for 1 hour or until tender.
  3. When cool enough to handle, cut the eggplant in half and scoop the tender flesh into a bowl.
  4. 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.
  5. Spoon into a serving bowl and serve as a dip for fresh vegetables or as a spread for toasted bread.

Yield: 8 cups

Nutrition information per 1/4 cup: Calories109; Fat 11 g; Carbohydrate2 g; Cholesterol 8 mg; Sodium 170 mg; Fiber1 g

Posted by GayleL at Recipe Goldmine 7/2/01 9:20:53 pm.

Source: orlandosentinel - Thought You'd Never Ask - Published March 22, 2001 - Christini Ristorante, Orlando, Florida

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