This spread is excellent on crackers, topped with grape tomatoes as an appetizer, or on crusty bread with a slice of tomato for lunch.
3 medium eggplants (approx. 2 lbs.), washed
3 tablespoons mayonnaise
1 medium onion, chopped
Salt to taste
Ground black pepper to taste
1 clove garlic or 3 tablespoons garlic scapes, chopped
Roast whole eggplant at 325 F until very soft, about 1 hour. (For even better flavour, grill it! Yum!) Remove from oven and immediately peel off skin. Place eggplant in a colander to strain liquid; let cool. When cooled, using large spoonsful, place in blender. Add mayo, onion, salt, pepper and garlic (scapes). Blend until smooth.
Yield: approx. 3 cups.