Makes approximately 1 medium size bowl.

Still can’t get the hubby to eat this, but mama and toddler love to enjoy this on fresh bread!

Ingredients

4 medium sized eggplants*
1/2 medium sized shallot, diced
1 teaspoon mayonnaise
1 teaspoon salt
1/4 cup avocado oil or sunflower

Directions

Turn grill to medium high heat.

Important: with a fork, poke holes throughout all eggplant.

Grill eggplant about 5-10 minutes on each side until its soft all over when pressed on. Eggplant should look and feel deflated. Place in colander until juices drain and the eggplant is cool enough to handle. Peel off skin. Place back in colander to continue draining. Discard juice once it stops dripping.

Place peeled eggplant in food processor. Pulse until it becomes a spread-like consistency, stopping to scrape down sides. Add diced shallots, mayonnaise, salt and oil. Pulse until combined. Do not over process.

Store in airtight container in the fridge. Enjoy on fresh bread!

*Note: When picking out eggplant, look for firm eggplant that don’t have dark or soft spots.