This creamy Roasted Eggplant Dip is flavored with lemon and garlic. It's delicious with veggies, bread, or your favorite crackers.
Rinse and dry the eggplant, and chop into 1 inch pieces. (I like to leave the skin on, but if you prefer to peel your eggplant, you can.)
Place the chopped eggplant onto a lined baking sheet, and drizzle with 2 TBS olive oil, salt and pepper. Toss the eggplant gently to coat, and bake for 30 minutes.
Remove the eggplant from the oven, and allow it to cool while you mix the other ingredients.
In a small bowl, combine the lemon juice, mayonnaise, 3 TBS olive oil, garlic powder, and paprika and mix well.
Once the eggplant is cool enough to handle, add it to a food processor or small counter top blender along with the lemon & mayo mixture. Pulse or blend until smooth.
Taste and adjust the seasoning if needed. Then, pour the dip into a serving bowl. Garnish with chopped pistachios or fresh parsley for a little pop of green. Add an extra drizzle of olive oil, and enjoy!