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Eggplant Dip With Mayonnaise And Garlic


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  • 2 eggplants - (2 to 3 lbs total)
  • 1 large garlic clove - (to 2) minced
  • 1 tablespoon minced onion, preferably mild (optional)
  • 1/3 cup mayonnaise - (to 1/2)
  • 2 teaspoons strained fresh lemon juice - (to 4)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 hard-boiled egg - (to 2) coarsely grated


Servings 6


Step 1

Heat the grill or broiler. Grill or broil the eggplants, turning them often, until their skin blisters and begins to blacken, then peel them.

Chop the eggplant pulp fine with a knife or in a food processor. Transfer the eggplant to a bowl. Add the garlic and onion and mix well. Stir in the mayonnaise, lemon juice and salt and pepper to taste;the mixture should be generously seasoned. Lightly stir in the eggs and taste again.

Refrigerate in a covered container at least 30 minutes to blend flavors. Serve cold in a shallow bowl or spread in a thick layer on a plate.

This recipe yields 6 to 8 servings.

Each of 8 servings: 71 calories; 109 mg sodium; 3 mg cholesterol; 4 grams fat; 1 gram saturated fat; 10 grams carbohydrates; 1 gram protein; 2.87 grams fiber.

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