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Receta Eggplant Dip With Mayonnaise And Garlic
by Global Cookbook

Eggplant Dip With Mayonnaise And Garlic
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Ingredientes

  • 2 x eggplants - (2 to 3 lbs total)
  • 1 lrg garlic clove - (to 2) chopped
  • 1 Tbsp. chopped onion, preferably mild (optional)
  • 1/3 c. mayonnaise - (to 1/2)
  • 2 tsp strained fresh lemon juice - (to 4) Salt to taste Freshly-grnd black pepper to taste
  • 1 x hard-boiled egg - (to 2) coarsely grated

Direcciones

  1. Heat the grill or possibly broiler. Grill or possibly broil the eggplants, turning them often, till their skin blisters and begins to blacken, then peel them.
  2. Chop the eggplant pulp fine with a knife or possibly in a food processor. Transfer the eggplant to a bowl. Add in the garlic and onion and mix well. Stir in the mayonnaise, lemon juice and salt and pepper to taste;the mix should be generously seasoned. Lightly stir in the Large eggs and taste again.
  3. Chill in a covered container at least 30 min to blend flavors. Serve cool in a shallow bowl or possibly spread in a thick layer on a plate.
  4. This recipe yields 6 to 8 servings.
  5. Comments: This creamy dip was the first eggplant preparation I became fond of. Immigrants from Russia brought this spread to Israel, and it is not common in other Mideast countries. The hard-boiled Large eggs are my addition; because egg salad was my childhood favorite, they turn this dip into true comfort food for me. If desired, serve the dip garnished with parsley sprigs and black olives. During my Tel-Aviv days my favorite sandwich was made of a hollowed-out, whole-wheat roll filled with this spread and topped with slices of smoked turkey or possibly kashkaval, a slightly tangy sheep's lowfat milk cheese. You can buy kashkaval at Eastern European and Mideast markets.