CONNECT
Eggplant Dip
From Lynne Wilson
Preheat oven to 400°F
Ingredients
⅓ to ½ cup mayonnaise
2 hard boiled eggs
½ cup parsley
½ cup onion
2 garlic cloves
3 Tbsp. oil
2 Tbsp. lemon juice
salt and pepper to taste
Method
Mince parsley, onion, and cloves. Pierce with fork several times before baking. Place one, large unpeeled eggplant on a cookie sheet in oven at 400°F. Bake for approximately 45 minutes until very soft and mushy. Cut in half and drain (cut side down) in a colander until almost cool. Scoop eggplant from skin and puree in a blender or food processor with the following ingredients.
Serve chilled with crackers