Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 Eggplant Dip or a side dish with other salads. 2 Eggplants 3 cloves of garlic 2 tablespoons of mayonnaise Juice from half a lemon salt to taste Wash and dry eggplants pierce them with a fork all around and put them in a slightly greased pan with cover and cook on a low fire, turning from time to time until tender. When done, put each one on an open gas flame to char the skin (this will give it a smoky taste, however, can get quite messy on the stove as the juice will run out, so I suggest you put tin foil underneath). When slightly charred take them off the fire and let them cool. Take the skin off, mash them with a fork and put in a bowl with all the other ingredients. Refrigirate for 1 hour. Sarah Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.