Grilled Eggplant Spread

by Laura Frerichs, Tastemaker in Residence - recipe adapted from epicurious.com

Ingredients

4 lbs medium eggplants

1 small red onion

2 large garlic cloves

2/3 cup packed fresh flat-leafed parsley leaves

1/3 cup extra-virgin olive oil

3 Tbsp white wine vinegar

3 Tbsp mayonnaise

Accompaniment: spiced pita toasts

Instructions

1. Prepare grill.

2. Pierce eggplants in several places with a fork and grill on a rack set 5 to 6 inches over glowing coals, turning them occasionally, until very soft, 30 to 40 minutes. (Alternatively, broil eggplants under a preheated broiler about 6 inches from heat 30 to 40 minutes. Broiled eggplant will not have a smoky flavor.)

3. Transfer eggplants to a colander and, when cool enough to handle, quarter lengthwise. With a small knife remove and discard as many seeds as possible. Scrape flesh into a large sieve set over a bowl, discarding skin. Drain eggplant, covered and chilled, 1 day. Discard any juices from eggplant. Mince onion and garlic and finely chop parsley. In a food processor pulse eggplant with onion, garlic, parsley, and remaining ingredients until coarsely puréed. Transfer spread to a bowl and season with salt and pepper. Chill spread, covered, at least 3 hours and up to 3 days.

4. Serve spread with pita toasts.