Eggplant Dip (version VII)

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2 large eggplants (3 pounds total)
1 small onion, minced
2 large garlic cloves, minced
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3 tablespoons mayonnaise
salt and freshly ground pepper
pita bread, cut into triangles

1. Preheat the oven to 475°. Prick the eggplants all over with a fork and set them on a large baking sheet. Roast for 30 minutes, or until the eggplants are charred and very soft. Let cool slightly, then peel. Coarsely chop the eggplant pulp, transfer it to a strainer set over a bowl and let drain for 30 minutes; press to release any remaining liquid.

2. Finely chop the eggplant and transfer it to a bowl. Add the onion and garlic, then gradually stir in the oil and lemon juice until incorporated. Stir in the mayonnaise and season with salt and pepper. Serve with pita.

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