• 2 large eggplants
  • 5 cloves garlic
  • 1 onion diced (optional)
  • 3 tbsps. mayonnaise
  • Dash of pepper
  • 1/4 tsp. salt (optional)
  • 1 tsp. sugar (optional)


Cook eggplant over an open medium to low flame, turning it every few minutes with a fork until the outside is evenly charred and the inside is tender, fron 20 to 30 minutes. Remove from fire and cool. Peel eggplant. Place eggplant, diced garlic, and all other ingredients in food processor.Serve as a dip with pita or challah.

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Submitted 6/13/05.
Source: Spice & Spirit Cookbook
Submitted By: n/a
Chatzilim (Israeli)