Baklazhan (Chopped Eggplant with Mayonnaise)

1. 1

   Preheat oven to 375F.

2. 2

   Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through.

3. 3

   Remove from the oven and cool.

4. 4

   Cut the eggfruit lengthwise in half.

5. 5

   Scoop out the pulp and finely chop.

6. 6

   In a large bowl combine the eggfruit with the onions, garlic, mayonnaise, and lemon juice.

7. 7

   Mix thoroughly and season with salt and pepper.

8. 8

   Cover and refrigerate for several hours.

9. 9

   Place in a serving dish and garnish with black olives and parsley sprigs.

10. 10

    Spoon out or serve as a dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.