Ingredients:
1 big eggplant
1 tbsp fresh parsley
1 teaspoon of salt
2 tbsps of vinegar
1 tbsp of olive oil
A pinch of grated garlic
Method:
In a non-stick pan we put the eggplant to cook on medium to low fire. We turn the eggplant around so all its sides get grilled equally. After approximately 30 minutes, the eggplant should be cooked.
Take the eggplant off the pan and let it cool for a few minutes covered in a bowl so that we can handle it without getting burnt. After a few minutes, we peel the eggplant and keep the inside flesh. We try to strip any excess water from the flesh.
We put then the flesh and all the ingredients in a blender. We mix for a few seconds and our spread is ready. We save it in a bowl in the fridge for a few hours. Ready to serve!