Christini Ristorante Melanzana a la Christini
(Eggplant Spread)

Yield: 8 cups

Ingredients

• 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

Instructions

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.

Nutrition

Per 1/4 cup: Calories109; Fat 11g; Carbohydrate 2g; Cholesterol 8mg; Sodium 170mg; Fiber 1g

Attribution

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

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