Like it sounds this delicious recipe is a smooth, eggplant dip with a kick of garlic. This is a delicious addition to your Shabbos table, just make extra challah cuz everyone will be clamoring for more of this dip!!
- eggplant - 1
- cloves fresh garlic - 1-2
- mayo - 1 teaspoon
Wash eggplant well and cut into quarters length ways. Salt the pieces and let sit for a half hour. This lets the eggplant "sweat" to remove the bitterness. Rinse off the moisture and pat dry with a paper towel. Put the eggplant pieces together and wrap with silver foil. Place into oven and bake at 400 for two hours or until soft. When soft remove from oven and scoop eggplant with a spoon from the skin. Crush preferred amount of garlic and add together with the mayo. Blend with an immersion blender. add salt and pepper to taste.