creamy eggplant dip
– 2 medium eggplants
– ⅓ cup vegan mayo
– 2-3 garlic cloves, minced
– ¼ tsp. salt or to taste
– ⅛ tsp. pepper or to taste
Place the eggplant on a baking sheet and bake at 400°F for 55-60 minutes. Let it cool.
Remove the skins from the eggplant and discard.
Place the eggplant flesh onto a clean cutting board and cut it into very fine cubes with a sharp knife.
Place the minced eggplant into a medium bowl and add the garlic, mayo, salt, and pepper. Stir well.
Creamy Eggplant Dip
is thick and smooth with small chunks of roasted eggplant and a hint of garlic. It's a delicious dip that tastes great with bread, veggies, or used as a sandwich spread.
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