Preparation:
Prick eggplants with a fork. Place on baking sheet and bake at 400 F for 50 to 60 minutes, or until eggplants collapse and are soft; cool
Peel and cut open, discarding heavily seeded portions; drain well. Assemble and attach food grinder using fine grinding plate. Turn to speed 4 and grind eggplant into bowl; drain well.
Attach bowl and wire whip. Add remaining ingredients. Turn to speed 2 and whip 30 seconds. Cover and refrigerate 4 hours to blend flavors. |
