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

• - CHATCHAWAN Fresh Thai Round Eggplant
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 100 G Jumbo Garlic 100g
• 395G Heinz Mayonnaise 395g
• 100G Terre Exotique Winemaker'S Salt, 100G
• 1.5 Kg Best In Plain Flour 1.5 Kg

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 flour 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.