Serve warm or cold on homemade bread. For a tastier spread, prepare a day earlier.

Time needed
60 minutes cooking

Ingredients

* 2-3 lg. eggplants
* 1 lg. onion, grated
* 1 lg. garlic clove, crushed
* 1/4 C. olive oil
* 1 Tbs. mayonnaise
* 1/4 C. vinegar or to taste
* salt
* pepper
* 2 Tbs. fresh parsley, chopped
* 1/2 C. walnuts, finely ground (optional)

Directions

Bake whole eggplants in 400 degree preheated oven until very tender, about 40 minutes. Peel, split in half and remove inside seeds. Let stand a few minutes to drain. Mash pulp on wooden board, with wooden meat tenderizer, until very fine. Transfer to a large bowl. Add onions, garlic, oil, mayonnaise, vinegar, salt and pepper. Blend thoroughly with wooden or rubber spatula, then blend in parsley and walnuts.

This recipe is from the popular cooking and recipe Web site Recipe4Living.

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