Greek Roasted Eggplant Dip

2 lg. eggplants

¼ med. red onion or sweet white onion

2 cloves garlic

½ c. extra virgin olive oil

2 Tbsp. freshly squeezed lemon juice

1 Tbsp. red wine vinegar

1 Tbsp. freshly chopped parsley

1 Tbsp. of mayonnaise

salt & pepper to taste

smoked paprika (hot or sweet), optional

Preheat your oven to 400 F.

Puncture the eggplants all over the area with a fork. Place them on a baking sheet sprayed with cooking spray or brushed with olive oil.

Roast eggplants for approximately 60 minutes, rotating every 15 minutes.

In the meantime, place garlic, olive oil, lemon juice, vinegar, and a pinch of salt & pepper in a food processor and process until smooth.

Once the eggplants are roasted, take them out of the oven and let them cool off.

Once the eggplants are cool enough to handle, remove skin and place the flesh in a colander. Let it sit there for 15 minutes. Move to the cutting board and roughly chop.

Place chopped eggplant in a bowl, and shred onion directly into the bowl.

Add chopped parsley.

Add garlic, olive oil, lemon, vinegar mixture and mix gently to combine.

Taste for seasoning and adjust accordingly.

If desired, add sweet or hot smoked paprika to taste.

Chill for an hour before serving.