Butter and other spreads


Eggplant spread 1.

3-4 medium size eggplants (about 4 pounds)
1 tablespoon chopped fresh parsley leaves
3-4 garlic cloves
2 tablespoon softened butter
4-5 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon mustard

Preheat oven to 320 degrees. Prick each eggplant in several places with a fork of knife. Put unpeeled eggplants in a baking tin. Baking time approximatley 1 1/4 hours. When eggplant is done, let stand until cool enough to handle. Peel cooked eggplants and put it into a mixing bowl. Add all ingredients and beat at medium speed until well mixed (1-2 minutes).

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Garnish with tomato slices and put it into the fridge.

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