Another delicious use for eggplant dip — an instant hit!
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
I was talking to my friend Gila one day and she mentioned an eggplant dip she made that was amazing. I tried it tweaked it and loved it. When I had a little leftover I decided to experiment with chicken cutlets. After all we coat cutlets with ketchup and mayo so why not with this dip? It was an instant hit. Make more than you think you’ll need.
Serves 8
Preheat oven to 350°F (180°C).
Pierce eggplants here and there with a knife or fork (this is to allow steam to escape). Place on a piece of aluminum foil in the oven and bake for 1 hour. If the eggplants aren’t soft you might want to up the temperature for the last 15 minutes. Remove from oven and cool.
Meanwhile in a 1-quart (1-liter) container place the mayo tomatoes garlic and seasonings. Slice the eggplants in half lengthwise and scoop out the flesh with a spoon. Add to the container and mix with an immersion blender until smooth. Taste and adjust seasoning if necessary.
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