 |
 |
| Eggplant & Mayo Dip |
 |
|
 |
 |
| Wash eggplant and stab with a fork a few times. Place in baking dish and bake in hot oven until very soft. Slice open the length and let cool. Transfer to a cutting board and scrape out insides onto the cutting board. Discard the peels. Chop until the eggplant becomes of oatmeal consistancy. Put into a bowl and add mayo, lemon juice, garlic, salt & pepper. Mix well until all is smooth. Serve as a dip or use as a spread in sandwiches. |
| 1 medium eggplant 2 T mayonnaise 1 T lemon juice 1/8 t salt pepper 1/2 t crushed garlic |