Condiments, Dressings & Sauces > Russia > Baklazhan >
Baklazhan
Eggplant Dip
1 large eggplant
1 small onion, finely chopped
1 clove garlic, minced
1-1/2 TBS mayonnaise
1 TBS lemon juice
Salt & black pepper to taste
Black olives (for garnish)
Fresh parsley, roughly chopped (for garnish)
Preheat oven to 350-degrees F. Pierce eggplant several times with a sharp knife; place on a baking tray. Bake until eggplant is soft, about fifty minutes, turning half-way through. Remove from oven and set aside to cool. Cut eggplant in half; scoop out pulp and chop finely. Transfer chopped pulp to a bowl; combine with onions, garlic, mayonnaise and the lemon juice. Mix thoroughly; season with salt and black pepper to taste. Cover and refrigerate for about two hours or until well-chilled. Garnish with black olives and parsley to serve.
Suggestions: Serve as a dip with chips, crackers or raw vegetables (bell pepper strips, carrot sticks, celery, and cauliflower and broccoli florets).
Related Link:
Food Fare Culinary Collection: Russian Kitchen
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