Eggplant spread is one of the most popular summer dishes, which is also extremely easy to prepare. However, there are a few tips that you should be aware of so that the end result is as tasty as possible.
How to choose eggplants for baking
When you choose eggplants for baking, you should keep a few points in mind. Use large eggplants, as they are easier and more economical to work with, and be sure to choose healthy ones without bumps.
Bake the eggplants over direct heat, on the grill or in the oven, but be sure to prick them before baking, so that the steam gets inside them and they will cook faster, the water will run off them, and the inside will be tastier.
Turn the eggplants on all sides to bake them thoroughly. It is recommended to set the oven to a medium temperature, so that they cook more evenly and the center does not remain raw.
Once cooked, place the eggplants on a grill rack to drain.
Leave the eggplants to stand for at least 20 minutes after baking, so that their juice drains thoroughly. This juice is bitter, and if you don’t drain it, the spread will also be bitter.
Clean the eggplants thoroughly and make sure that there are no pieces of skin or black parts left, as these are also bitter.
Place the cleaned eggplants in a sieve and let them drain for another 10 minutes, then chop them up with a wooden or plastic tool. Do not use a metal knife, as this will cause the eggplant to brown. A ceramic-coated knife, on the other hand, can be a good choice. Place the chopped eggplant flesh in a ceramic bowl and prepare the spread.
Most people add onions and mayonnaise to eggplant spread, but it can also be prepared in other ways. If you don’t want to add mayonnaise, you can mix it with a few tablespoons of oil and a tablespoon of cream or yogurt.
Another ingredient that gives eggplant spread a great flavor is a teaspoon of tahini, a paste made from sesame seeds.