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Baklazhan /Chopped Eggplant With Mayonnaise

appetizers, dips, ethnic, russian, spreads

1 large eggfruit, 1.5 to 1.75 lb
1 small onion, finely chopped.
1 garlic clove, minced.
1 1/2 tablespoon mayonnaise, preferably hellmann's.
1 tablespoon lemon juice, fresh
1 salt
1 pepper, black, freshly ground.
1 olives, black, for garnish.
1 parsley sprigs, for garnish.

Pierce the eggfruit in several places with a knife and bake on a baking sheet until soft, about 50 minutes, turning midway through. Remove from the oven and cool. Cut the eggfruit lengthwise in half. Scoop out the pulp and finely chop. In a large bowl, combine the eggfruit with the onions, garlic, mayonnaise, and lemon juice. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with black olives and parsley sprigs. Spoon out or serve as a dip. Serves 6 to 8. from PLEASE TO THE TABLE by ANYA VAN BREMZEN & JOHN WELCHMAN typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 09 Mar 98

Yield: 7 servings

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