Baklazhan (Chopped Eggplant with Mayonnaise)
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Ingredients
| 1 | lg. eggplant | | 1 | sm. onion, finely chopped | | 1 clove | garlic, minced, | | 1-1/2 tbsp. | mayonnaise | | 1 tbsp. | fresh lemon juice | | Salt | | Black pepper, freshly ground | | Black olives, for garnish | | Parsley sprigs, for garnish |
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Instructions
Preheat oven to 375°F. Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.
Cut the eggfruit lengthwise in half. Scoop out the pulp and finely chop. In a large bowl combine the eggfruit with the onions, garlic, mayonnaise, and lemon juice. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours.
Place in a serving dish and garnish with black olives and parsley sprigs. Spoon out or serve as a dip.
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