Eggplant "Faux Lard" Spread

Cooking method

1. Step 1:

   

   Take some small eggplants, wash them, and peel off the skin.

2. Step 2:

   

   Cut the eggplant into small pieces.

3. Step 3:

   

   Boil the eggplant in salted water until soft.

4. Step 4:

   

   Tip the cooked eggplant into a colander, let the water drain off, and leave it to cool.

5. Step 5:

   

   Peel a whole head of garlic — the entire head, not just a clove.

6. Step 6:

   

   Grind the black peppercorns in a mortar. Pre-ground pepper is fine too.

7. Step 7:

   

   Run the cooled eggplant and the garlic through a meat grinder. You'll end up with a greenish paste.

8. Step 8:

   

   Add the mayonnaise to the paste. Use full-fat mayonnaise — no low-calorie versions here, since we want a flavor reminiscent of lard. Mix everything thoroughly, and...

9. Step 9:

   

   ...you get this lovely white, airy spread!

10. Step 10:

    

    Now stir in the ground pepper, and add salt to taste if you like — though usually the salt the eggplant absorbed from the cooking water is plenty. Mix everything well once more.

11. Step 11:

    

    And here's the finished spread. Sneak a taste right away — it's impossible to resist! At first it will taste a bit sharp, with the garlic up front.

12. Step 12:

    

    Pack it into jars and refrigerate. By the next day it will have rested and the flavors will have mingled, so it turns more balanced and rich.

13. Step 13:

    

    Spread it on a slice of rye bread — the flavor will surprise and delight you!