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1
Heat the grill or possibly broiler.
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2
Grill or possibly broil the aubergines, turning them often, till their skin blisters and begins to blacken, then peel them.
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3
Chop the aubergine pulp fine with a knife or possibly in a food processor.
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4
Transfer the aubergine to a bowl.
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5
Add in the garlic and onion and mix well.
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6
Stir in the mayonnaise, lemon juice and salt and pepper to taste;the mix should be generously seasoned.
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7
Lightly stir in the Large eggs and taste again.
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8
Chill in a covered container at least 30 min to blend flavors.
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9
Serve cool in a shallow bowl or possibly spread in a thick layer on a plate.
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10
This recipe yields 6 to 8 servings.
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11
Comments: This creamy dip was the first aubergine preparation I became fond of.
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12
Immigrants from Russia brought this spread to Israel, and it is not common in other Mideast countries.
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13
The hard-boiled Large eggs are my addition; because egg salad was my childhood favorite, they turn this dip into true comfort food for me.
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14
If desired, serve the dip garnished with parsley sprigs and black olives.
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15
During my Tel-Aviv days my favorite sandwich was made of a hollowed-out, whole-wheat roll filled with this spread and topped with slices of smoked turkey or possibly kashkaval, a slightly tangy sheep's lowfat milk cheese.
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16
You can buy kashkaval at Eastern European and Mideast markets.
