Ingredients
Units
- 2 medium eggplants (about 1 to 1 ¼ lbs each)
- 3 cloves garlic, smashed
- ¼ cup mayonnaise
- 1 tsp salt
- 1 Tbsp lemon juice
- 1 tsp minced parsley
Instructions
- Line stovetop with aluminum foil or burner covers. Turn a burner to high heat and place eggplant directly over burner grate, turning occasionally with tongs until all sides are charred and eggplant is soft, about 5 minutes per side or 15-20 minutes total. Remove to a baking sheet and let cool completely. Drain juices, remove skin and place eggplant pulp in the bowl of a food processor.
- Add garlic, lemon juice, salt and mayonnaise and process to desired consistency, pulsing 20-30 times for chunkier results or blending 15 seconds for smoother results.
- Season with additional lemon juice and salt to taste.
- Transfer to bowl, garnish with parsley and serve with wedges of pita bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Stovetop
- Cuisine: Israeli