Rachel's Eggplant Dip
Our friend Rachel makes a wonderful eggplant dip. After many many attempts, I have concluded that nothing is quite as perfect as her dip, but that I can come pretty darned close :)
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2-4 globe eggplants
garlic powder onion powder 1-2 tbsp olive oil salt pepper 1-2 tbsp mayonnaise |
Prick the eggplants all over, then roast in a 350° over for 2-2.5 hours, until soft.
Slice open and scoop out the hot insides into a colander set in a bowl; let sit for 5ish minutes to drain excess water. Scoop flesh into a bowl; add garlic powder to taste, onion powder to taste, olive oil, salt, pepper and mayo to taste. Mix well with a steak knife to get a nice consistency. Eat on challah :) |
Source: Rachel :)