Source: orlandosentinel - Thought You'd Never Ask - Published March 22, 2001 - Christini Ristorante, Orlando, Florida
Yield: 8 cups
2 medium-size eggplants
1/2 bunch fresh dill
Juice of 1/2 lemon
1 tablespoon olive oil
1 pint mayonnaise
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons freshly minced garlic
Heat oven to 375 degrees F.
Pierce eggplants with a fork. Place on baking sheet and bake for 1 hour or until tender.
When cool enough to handle, cut the eggplant in half and scoop the tender flesh into a bowl.
Add the eggplant to the work bowl of a food processor or blender along with the mayonnaise, salt, dill, garlic, olive oil and pepper. Process until smooth.
Spoon into a serving bowl and serve as a dip for fresh vegetables or as a spread for toasted bread.
Nutrition information per 1/4 cup: Calories109; Fat 11 g; Carbohydrate2 g; Cholesterol 8 mg; Sodium 170 mg; Fiber1 g