Growing up, eggplant dishes were always at our table, from this eggplant paste recipe to fried eggplant and guisado de berenjena. This recipe was passed on to me from my mom.
HB and I finished half of this recipe in an hour with pretzel chips. It could serve 6 people as an appetizer but if you really go at it like we did last Friday, you can eat this in a blink of eye by yourself. It’s very tasty and different than most dips and spreads. I call it eggplant paste because that’s how my mom calls it, “pasta de berenjena”.
My mom always had a full time job. She used the microwave to help her prepare meals for us. You can cook the eggplant in the oven as well, but it is so much easier in the microwave.
- 3 eggplants (about 4.3 lbs)
- 1 small red onion, diced
- 4 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 7 tablespoons mayonnaise
- Salt to taste
In a small bowl, combine the onion and red wine vinegar. Set aside.
Place the eggplant flesh in the blender. Add the onion/vinegar mixture, garlic and mayonnaise. Set the blender on high to combine. Season with salt to taste.