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Eggplant Dip
Ingredients Procedure

1/3 to 1/2 cup mayonnaise
2 hard boiled eggs
1/2 cup parsley
1/2 cup onion
2 garlic cloves
3 tbsp. oil
2 tbsp. Lemon juice
Salt and pepper to taste


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

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