Roast eggplant on grill ( if you are B-B-Q-ing,) turning once,
or until flesh is very tender. (You may do the same in 450
degree oven.) When cool enough to handle, remove peel. In a
food processor, mince garlic. Add eggplant flesh, lemon juice,
mayo and olive oil.
Process to blend (I prefer it a little chunky ).
Add salt and pepper to taste.
Garnish with sliced tomatoes and serve with fresh pita bread.
Bon Appetit!
T = tablespoon
EVOO = Extra Virgin Olive Oil
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