Eggplant Spread, Grilled

Prepare grill. Pierce eggplants in several places w fork and grill on rack 5-6″ above coals, turning occasionally, until very soft, 30-40 min. Transfer to colander and, when cool enough to handle, quarter lengthwise. With a small knife, remove and discard as many seeds as possible. Scrape flesh into a large sieve set over a bowl, discarding skin. Drain, covered and chilled, 1 day. Discard any juices from eggplant. Mince onion and garlic and finely chop parsley. In food processor, pulse all with remaining ingredients until coarsely pureed. Transfer spread to bowl and season w s&p. Chill at least 3 hours and up to 3 days. Serve w grilled pita. Makes 3 c.

Eggplant 4 lb, medium
Onion 1 red, small
Garlic 2 large cloves
Parsley 0.66 c packed
Olive Oil 0.33c
Vinegar 3T white
Mayonnaise 3T