Did you just say, “Eww”? This is good stuff. Stop making that face! I don’t have a picture, so you’ll just have to trust me.
Eggplant and Mint Spread
- 2 eggplants
- 1T olive oil
- 1 clove chopped garlic
- juice of 1/2 a lemon
- 1/4c chopped walnuts
- 1/4c packed mint leaves,
- chopped finely salt and pepper
Roast two whole, pierced eggplants the grill until collapsed. Scrape out flesh into a bowl, and mash with potato masher. (discard skins)
Add olive oil, garlic, lemon zest and juice, chopped mint, chopped walnuts, and salt and pepper.
Mash some more.
Chill.
Serve with pitas, crackers or vegetables.
