Brinjal spread

Recipe from: 6/2/1994 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 1
    large aubergine
  • 1
    small onion, finely chopped
  • 180
    ml
    soft breadcrumbs
  • 30
    ml
    plain yoghurt
  • 2
    cloves garlic, crushed
  • 100
    ml
    finely chopped parsley
  • 15
    ml
    sherry or wine vinegar
  • 20
    ml
    lemon juice
  • 100
    ml
    olive oil
  • salt if necessary
 

Method

60 min
 
Preheat the oven to 180 ºC (350 ºF). Bake the brinjal in the preheated oven for 1 hour. Remove from the oven and cool. Remove the skin and chop the flesh coarsely. Add the remaining ingredients and process in a food processor until smooth. Season if necessary. Leave overnight in the fridge. Serve with slices of toasted garlic bread. Makes about 500 ml spread.
 

Read more on: bake
 

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