Rating: 3 stars
412 Ratings
  • 5 star values: 110
  • 4 star values: 60
  • 3 star values: 60
  • 2 star values: 90
  • 1 star values: 92
Nora Kogan

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Credit: Ditte Isager

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Makes 1 1/2 cups (serves 4)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Using a fork, prick the eggplant all over. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.

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  • When the eggplant is cool enough to handle, halve it lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl.

  • Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Sprinkle with additional parsley and serve with the bread and vegetables, if desired.

Nutrition Facts

140 calories; fat 5g; saturated fat 1g; sodium 435mg; protein 4g; carbohydrates 23g; sugars 4g; fiber 7g; iron 1mg; calcium 38mg.
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