I admit that during my childhood days I wasn't a big fan of eggplants. But these days i have started liking it. Eggplant and Onion spread has become an usual stuff that can be found in the refrigerator. The days when I have no time to make breakfast this spread comes to my rescue. Here is the recipe…
Eggplant 1 medium size
Finely Chopped Red Onion 2
Minced Garlic Cloves 4 to 5
Oregano 1 tea spoon
Salt and freshly ground pepper to taste
Vegetable oil 1 table spoon
1. Grease the skin of eggplant with few drops of oil and prick it with a fork. Roast it over stove on medium flame. Once the eggplant is cooked, remove it from the stove. Let it cool, scoop out the pulp (this part can be little messy) and keep it aside.
2. Heat oil in a wok and add finely chopped onions. Sautee it till it turns translucent pink, add garlic pieces,pepper, oregano, and salt. Allow this mixture to cool down.
3. Process the eggplant pulp and the onion mixture to a fine paste.
4. You can keep this spread in a refrigerator up to a week. You can use this spread on breads or as a filling in wraps…options are unlimited. Also, I make sure to buy medium size eggplants to avoid too many seeds in it.