2 medium eggplants
¼ bunch fresh dill
Juice of ½ lemon
1 Tbs. good olive oil
1 pint tofu mayo, or soy mayo
¼ Tbs. white pepper
2 Tbs. fresh garlic that has been minced or crushed in a garlic press
Preheat oven to 375.Pierce eggplants with fork.Put eggplants on a baking sheet and place in preheated oven.Bake for 1 hour or until tender.When the eggplants are cool enough to handle, cut them in half and remove the peel.Cube remaining eggplant meat.
Place eggplant cubes and remainder of ingredients in a blender or food processor container and process till smooth.Please don’t be a slave to the dill.If you do not have it, use another herb.Makes 6 to 8 cups.
