Feisty Eggplant Spread

(Best made a day ahead to allow the flavours time to blend.)

  • 1 large eggplant
  • 1/3 seasoned bread crumbs
  • 1/3 sour cream
  • 2 tbsp. lemon juice
  • 1 clove garlic, minced
  • 1⁄2 tsp. hot pepper sauce, or to taste
  • 1 tbsp. dried parsley flakes

Cut a 5″ lengthwise slit in the eggplant and place it on a microwave safe plate. Microwave on high for 10 minutes, or until the eggplant is very soft and has collapsed. Set aside for 5 minutes or until cool enough to handle.

Cut open the eggplant and spoon the flesh into a medium bowl. Mash it with a fork to break up any long strands. Stir in the remaining ingredients. Serve chilled or at room temperature.

Print Friendly, PDF & Email