Eggplant Dip

1. 1

   Preheat the oven to 475.

2. 2

   Prick the eggplants all over with a fork and set them on a large baking sheet.

3. 3

   Roast for 30 minutes, or until the eggplants are charred and very soft.

4. 4

   Let cool slightly, then peel.

5. 5

   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.

6. 6

   Finely chop the eggplant and transfer it to a bowl.

7. 7

   Add the onion and garlic, then gradually stir in the oil and lemon juice until incorporated.

8. 8

   Stir in the mayonnaise and season with salt and pepper.

9. 9

   Serve with pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.