Spanish Eggplant Spread

Methods

• Heat 2 tbsps oil in a non-stick pan, add garlic and spring onions (keeping aside 1 tbsp spring onions for garnishing) and saute for 1-2 minutes.
• Add brinjal, mix, cover and cook on low heat for 2-3 minutes or till brown. Transfer into a bowl and set aside to cool.
• Put brinjal mixture, ¼ cup parsley and remaining olive oil in a mixer and grind to a smooth paste. Add vinegar and salt and mix well. Transfer into a serving bowl.
• Cut a bun into several slices and toast them in the same pan in which brinjal was cooked so that they soak in the flavour. Transfer them onto a serving platter.
• Sprinkle the reserved spring onions and remaining parsley on top of the brinjal spread and serve with toasted bread slices.