20 min
Prep time
15 min
Cook time
6
Servings
Easy
Difficulty
35 min
Total time
Ingredients
Instructions
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1
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2
Grill the eggplants in the oven by turning them from all sides.
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3
When the skin is black and almost burned, drop the eggplants into cold water and let cool for a few minutes before peeling.
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4
Pass the flesh through a blender to make pulp.
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5
Add the chopped onion, garlic, and parsley.
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6
Drizzle in the oil gradually while stirring as you would for making mayonnaise.
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7
Stop adding oil as soon as the mixture no longer absorbs it.
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8
Season with salt and pepper, chill until ready to serve.
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