Brinjal Spread
8 ingredients
2 steps
Ingredients
- 600g brinjals
- 5ml sea salt
- 4 spring onions chopped
- 2ml each ground cumin and coriander
- 25ml fresh lemon juice
- 30ml thick mayonnaise
- 2 hard-boiled eggs, chopped
- finely chopped parsley or chives for garnish
Directions
-
1Wash brinjals, remove bud ends, prick all over, place in baking dish and bake at 200 for 45-60 minutes, until soft.
-
2When cool enough to handle, peel, cube and place in processor fitted with grinding blade. Add remaining ingredients, except eggs and garnish, and process until smooth. Spoon into a pottery bowl, fold in eggs, over and chill several hours or overnight.
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