- 1 1/2 pounds eggplant
- 1/4 cup chopped onion
- 3 tablespoons chopped flat-leaf parsley, divided
- 1 tablespoon olive oil
- 1 tablespoon mayonnaise (optional)
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork.
- Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.
- Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.
05/12/2018
recipepes.com
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PT15M
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455 calories
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