Chopped Eggplant with Mayonnaise (1 vote)
1 large (1-1/2 to 1-3/4 pounds) eggplant
Preheat oven to 375°F.
1 small onion, finely chopped
1 clove garlic, minced,
1 1/2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
black pepper, freshly ground
black olives, for garnish
parsley sprigs, for garnish
Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.
Cut the eggplant lengthwise in half. Scoop out the pulp and finely chop. In a large bowl combine the eggplant with the onions, garlic, mayonnaise, and lemon juice. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours.
Place in a serving dish and garnish with black olives and parsley sprigs. Spoon out or serve as a dip.
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