Looks like tuna, smells like tuna, tastes like tuna… but it’s eggplant!
Enough to spread thickly on 2 slices of bread
35 mins (Prep: 5 mins. Cook: 30 mins.)
1 large eggplant
1 small onion, finely chopped
1 clove garlic, finely chopped
2 tbsp chopped flat-leaf parsley, plus more for serving
1 tbsp olive oil
1 tsp balsamic vinegar
1 tbsp mayonnaise
1/4 tsp kosher salt
1/2 tsp black pepper
1. Heat oven to 400° F. Halve the eggplant lengthwise and prick all over with a fork. Place on a foil-lined baking sheet and roast until very tender, 20-30 mins.
2. Remove eggplant from the oven and scrape out the flesh, discarding the skin. Pull apart the pulp with a fork and spoon and transfer to a large bowl.
3. Add the onion, garlic, parsley, oil, vinegar, mayo, salt and pepper and mix to combine.
4. Sprinkle with additional parsley and serve with bread.