Recipe for Christini Ristorante Melanzana A La Christini


    Christini Ristorante Melanzana a la Christini (Eggplant Spread)

    Source: orlandosentinel - Thought You'd Never Ask - Published March 22, 2001 - Christini Ristorante, Orlando, Florida

    Yield: 8 cups

    2 medium-size eggplants
    1/2 bunch fresh dill
    Juice of 1/2 lemon
    1 tablespoon olive oil
    1 pint mayonnaise
    1/4 teaspoon salt
    1/4 teaspoon white pepper
    2 tablespoons freshly minced garlic

    Heat oven to 375 degrees F.

    Pierce eggplants with a fork. Place on baking sheet and bake for 1 hour or until tender.

    When cool enough to handle, cut the eggplant in half and scoop the tender flesh into a bowl.

    Add the eggplant to the work bowl of a food processor or blender along with the mayonnaise, salt, dill, garlic, olive oil and pepper. Process until smooth.

    Spoon into a serving bowl and serve as a dip for fresh vegetables or as a spread for toasted bread.

    Nutrition information per 1/4 cup: Calories109; Fat 11 g; Carbohydrate2 g; Cholesterol 8 mg; Sodium 170 mg; Fiber1 g