Creamy Eggplant Spread Recipe

About this recipe

A rich and flavorful eggplant spread, perfect for dinner as a dip or side dish. This eggetarian recipe combines sautéed garlic, creamy mayonnaise, and tender eggplant for a satisfying meal solution.

Ingredients

• 500 g Organically Grown Small Brinjal
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Peel the eggplant, cut it into cubes, and soak in salted water for 15 minutes to remove bitterness.
2. 2. Heat 2 tablespoons of olive oil in a pan over medium heat. Add half of the minced garlic and sauté until fragrant, about 1-2 minutes.
3. 3. Drain the eggplant cubes well and add them to the pan. Cook, stirring occasionally, until the eggplant becomes soft and tender, about 10-12 minutes.
4. 4. In a small bowl, dissolve 1 tablespoon of sea salt in 1/2 cup of water. Pour this mixture into the pan with the eggplant and stir continuously until the mixture thickens, about 2-3 minutes.
5. 5. Remove the pan from heat and mash the eggplant mixture with a fork until smooth.
6. 6. Stir in the remaining minced garlic, 1 tablespoon of mayonnaise, and a pinch of salt to taste. Mix well to combine.
7. 7. Serve the creamy eggplant spread warm or at room temperature with your favorite bread or crackers.