Recipe - Grilled Eggplant Soup

4 pound Medium eggplants
1 small Red onion
2 lg Garlic cloves
2/3 cup Packed fresh flatleafed
parsley leaves
1/3 cup Extravirgin olive oil
3 tablespoon Whitewine vinegar
3 tablespoon Mayonnaise

ACCOMPANIMENT
Pita toasts

Prepare grill.

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.)

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 pureed. Transfer spread to a bowl and season with salt and pepper.
Chill spread, covered, at least 3 hours and up to 3 days.

Serve spread with pita toasts.

Yield: about 3 cups

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9193

Converted by MM_Buster v2.0l.