Eggplant Spread with Mashed Potato Mayonnaise – Vegan / Vegetarian Recipe Available in three languages

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Eggplant Spread with Mashed Potato Mayonnaise 

Ingredients:

 

2-3 eggplants;

1 cup raw vegan mashed potato mayonnaise;

Recipe for the vegan mashed potato mayonnaise:

http://ioanarecipes.blogspot.ca/2014/08/mashed-potato-mayonnaise-vegan.html

2/3 teaspoon iodine-free salt;

3-4 chopped green onions;

2-3 organic garlic cloves;

½ cups parsley leaves;

½ cups dill leaves;

3-4 tablespoons nutritional yeast (optional);

Instructions:

Cook the eggplants whole in the oven at 400 F, for 45 min, or on the BBQ, at low heat, also for 45 min. 

Peel the eggplants and let them drain for at least 3 hours. 

  

Place the eggplants, garlic, green leaves and salt in the in the blender and mix with the ‘s’ shaped blade until it turns into a smooth creamy spread. 

Pour the eggplant paste into a bowl, add the mayonnaise and the other ingredients and mix well with a wooden spoon.

Serve with kamut or spelt bread, or as dip for raw veggies, or both.

Keep refrigerated for 4-5 days.

Enjoy! Pofta buna!