Charred Eggplant Spread

• 3/4 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1 cup coarsely chopped flat-leaf parsley
• 1/2 cup coarsely chopped basil
• 1/2 cup coarsely chopped cilantro
• 6 garlic cloves, minced
• 1 large eggplant, sliced lengthwise 1/4 inch thick
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• Kosher salt
• Pepper
• Crackers, for serving

1. In a large bowl, whisk 1/2 cup of the olive oil with the vinegar, parsley, basil, cilantro and two-thirds of the garlic.
2. Add the eggplant slices and coat well.
3. Marinate for 15 minutes.
4. Light a grill.
5. Grill the eggplant over moderate heat, turning and basting occasionally with the marinade, until nicely charred and tender, about 10 minutes.
6. Chop the eggplant.
7. In a large bowl, combine the remaining garlic with the mayonnaise and lemon juice.
8. Gradually whisk in the remaining 1/4 cup of olive oil.
9. Fold in the chopped eggplant and season with salt and pepper.
10. Serve with crackers.

extravirgin olive oil, red wine vinegar, flatleaf parsley, basil, cilantro, garlic, eggplant, mayonnaise, lemon juice, kosher salt, pepper, crackers

Taken from www.foodandwine.com/recipes/charred-eggplant-spread (may not work)