A colleague brought in some extra eggplants to work the other day and as I sat down on a Sunday, I decided I needed a dip to go along with my football watching. I just had gotten back in town from a weekend getaway with some girl friends, and it came up that a Romanian friend always adds mayo to her eggplant dip. I had to try it, so here it goes:
2 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons mayo or Greek yogurt
1 clove garlic, minced
Salt and Pepper
2 dashes liquid smoke (optional)
Halve eggplant. Toss with olive oil, salt and pepper. Bake at 350 degrees for 30 minutes, rotating 1-2 times.
Allow eggplant to rest for 15-20 minutes on the counter.
Scrape eggplant from inside the skin. Add eggplant and all remaining ingredients to food processor. Pulse until smooth.
Adjust salt and pepper as needed. (I like to add just a little liquid smoke here too!)
Serve warm or cooled with pita chips.