Eggplant Dip
I've been eating this Roasted Eggplant Dip my entire life. It’s a tried and true favorite around our table.
Ingredients
- 6 large eggplants
- 1 head of garlic about 8 to 10 cloves
- 1/2 heaping cup mayonnaise
- 1/4 cup olive oil plus additional for roasting
- 1/4 small yellow onion
- 2 teaspoons fresh lemon juice
- salt and pepper to taste
Instructions
Roast the eggplants.
- Preheat the oven to 425°F. Wash and dry the outside of the eggplants, then cut in half lengthwise. Cut the stem of the head of garlic off. Drizzle with olive oil and place cut side down onto a baking sheet lined with parchment paper. Bake for 45-50 minutes.6 large eggplants, 1 head of garlic
Scoop and strain.
- Let the eggplants slightly cool. Then, scoop out the flesh into a sieve with a bowl underneath. Allow the eggplant flesh to drain for up to one hour. Press down to encourage the water to drain. Discard the juices.
Blend.
- To a food processor, add the eggplant flesh, roasted garlic, mayonnaise, lemon juice, onion, salt and pepper. While the food processor is on, slowly add the olive oil to emulsify the ingredients together. Blend until smooth and fluffy. Season to taste.1/2 heaping cup mayonnaise, 1/4 cup olive oil, 1/4 small yellow onion, salt and pepper, 2 teaspoons fresh lemon juice
Nutrition
Calories: 60kcalFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.03mgSodium: 1mgPotassium: 0.1mgVitamin A: 0.04IUCalcium: 0.1mgIron: 0.04mg
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