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Eggplant Dip

From Lynne Wilson

Preheat oven to 400°F


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


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