Eggplant Dip

Directions

1. 1
   Preheat the oven to 475.
2. 2
   Prick the eggplants all over with a fork and set them on a large baking sheet.
3. 3
   Roast for 30 minutes, or until the eggplants are charred and very soft.
4. 4
   Let cool slightly, then peel.
5. 5
   Coarsely chop the eggplant pulp, transfer it to a strainer set over a bowl and let drain for 30 minutes; press to release any remaining liquid.
6. 6
   Finely chop the eggplant and transfer it to a bowl.
7. 7
   Add the onion and garlic, then gradually stir in the oil and lemon juice until incorporated.
8. 8
   Stir in the mayonnaise and season with salt and pepper.
9. 9
   Serve with pita.