Snapguide

How to make eggplant spread (salata de vinete)

My father used to make this for me when I was younger. I make this dish whenever I miss him. This is my first snapguide.

14
STEPS
INGREDIENTS
Preheat oven to 375 degrees. Wash eggplants

Preheat oven to 375 degrees. Wash eggplants

Poke holes in eggplants using a fork. This allows steam to escape while baking.

Poke holes in eggplants using a fork. This allows steam to escape while baking.

Place eggplants over foil on baking sheet and bake for 30 mins in a preheated oven at 375 degrees.

Place eggplants over foil on baking sheet and bake for 30 mins in a preheated oven at 375 degrees.

Let eggplants cool before slicing and peeling the skin off.

Let eggplants cool before slicing and peeling the skin off.

Cut eggplants into chunks in order to easily fit into your food processor. Pulse in food processor. If you don't have a food processor you can finely chop the eggplant.

Cut eggplants into chunks in order to easily fit into your food processor. Pulse in food processor. If you don't have a food processor you can finely chop the eggplant.

Add a pinch of salt, 2 tablespoons of mayonnaise (optional) and 1/2 cup of finely chopped onions (not pictured) into mashed eggplants. Process one more time in food processor.

Add a pinch of salt, 2 tablespoons of mayonnaise (optional) and 1/2 cup of finely chopped onions (not pictured) into mashed eggplants. Process one more time in food processor.

Consistency should look similar to this.

Consistency should look similar to this.

Place in a bowl, cover, and allow to cool in refrigerator. Once cool, uncover and spread over a slice of bread. Enjoy!   XxPupice

Place in a bowl, cover, and allow to cool in refrigerator. Once cool, uncover and spread over a slice of bread. Enjoy! XxPupice

  • 2 Japanese eggplants or 1 large American eggplant
  • Pinch of salt
  • 2 tablespoons of mayonnaise
  • 1/2 cup chopped onions
  • 1 teaspoon lemon juice
  • Food Processor (optional)
  • Baking sheet