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 :)
Ingredients
- 2-4 globe eggplants
- garlic powder
- onion powder
- 1-2 tbsp olive oil
- salt
- pepper
- 1-2 tbsp mayonnaise
Directions
- Prick the eggplants all over, then roast in a 350° oven 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 :)