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 :)
2-4 globe eggplants
1-2 tbsp olive oil
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 :)