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Eggplant, Etti's (P, KLP, TNT)
Source: My friend Etti
Serves: 8-12

1 large eggplant
2 hard boiled eggs, cut in quarters
juice of 2 lemons
2 cloves of garlic, minced
1/4 cup mayonnaise

Place the eggplant over gas flame and turn until skin is charred and pulp is soft. Or, place under broiler or on grill.

Scrape pulp from skin and pulse in blender with other ingredients until well mixed and creamy. Serve with pita triangles or chips.

Garlic salt can be used in place of garlic cloves for the faint of heart!

Poster's Notes:
This recipe was given to me by an Israeli friend originally from Yemen. It makes a creamy dip that my family loves, and to this day, they haven't recognized it as eggplant. (which they all hate!) It is a good dish for Pesach, as well.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A