Grilled Eggplant Spread

• 4 pounds medium eggplants
• 1 small red onion
• 2 large garlic cloves
• 2/3 cup packed fresh flat-leafed parsley leaves
• 1/3 cup extra-virgin olive oil
• 3 tablespoons white-wine vinegar
• 3 tablespoons mayonnaise
• Pita toasts

1. Pierce eggplants in several places with a fork and grill on a rack set 5 to 6 inches over glowing coals, turning them occasionally, until very soft, 30 to 40 minutes.
2. (Alternatively, broil eggplants under a preheated broiler about 6 inches from heat 30 to 40 minutes.
3. Broiled eggplant will not have a smoky flavor.)
4. Transfer eggplants to a colander and when cool enough to handle, quarter lengthwise.
5. With a small knife remove and discard as many seeds as possible.
6. Scrape flesh into a large sieve set over a bowl, discarding skin.
7. Drain eggplant, covered and chilled, 1 day.
8. Discard any juices from eggplant.
9. Mince onion and garlic and finely chop parsley.
10. In a food processor pulse eggplant with onion, garlic, parsley, and remaining ingredients until coarsely pureed.
11. Transfer spread to a bowl and season with salt and pepper.
12. Chill spread, covered, at least 3 hours and up to 3 days.
13. Serve spread with pita toasts.

eggplants, red onion, garlic, flatleafed parsley, extravirgin olive oil, whitewine vinegar, mayonnaise

Taken from www.foodnetwork.com/recipes/grilled-eggplant-spread.html (may not work)