Charred Eggplant Spread

By DreiFromBK

Ingredients

• 3/4 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1 cup coarsely chopped flat-leaf parsley
• 1/2 cup coarsely chopped basil
• 1/2 cup coarsely chopped cilantro
• 6 garlic cloves, minced
• 1 large eggplant, sliced lengthwise 1/4 inch thick
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• Kosher salt
• Pepper
• Crackers, for serving

Details

Servings 3
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, whisk 1/2 cup of the olive oil with the vinegar, parsley, basil, cilantro and two-thirds of the garlic. Add the eggplant slices and coat well. Marinate for 15 minutes.

Light a grill. Grill the eggplant over moderate heat, turning and basting occasionally with the marinade, until nicely charred and tender, about 10 minutes. Chop the eggplant.

In a large bowl, combine the remaining garlic with the mayonnaise and lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil. Fold in the chopped eggplant and season with salt and pepper. Serve with crackers.