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Guinea Squash Dip



1½ pounds eggplants, preferably smaller white or purple varieties, halved lengthwise

3 tablespoons extra virgin olive oil, plus more if needed

1 tablespoon lemon juice (juice of 1 lemon), plus more to taste

1 tablespoon high-quality store-bought mayonnaise such as Duke's or Hellmann's, plus more to taste

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, plus more to taste


  1. Cut the eggplants in half. Pour 1 tablespoon of olive oil into a pie plate and turn each piece in the oil to thoroughly coat—adding more oil, 1 tablespoon at a time, as necessary.
  2. Lay eggplants cut side up on a rimmed baking pan and broil so the surface of the eggplant is 2–3 inches from the flame, until eggplants are thoroughly browned, about 10 minutes. Turn eggplants so their skins face up and continue to broil until the skins are thoroughly blackened.
  3. Transfer eggplants to a bowl, cover, and let rest 10 minutes until completely cooked through and soft. Peel off the skins and place the eggplant pulp in the bowl of a food processor. Add lemon juice, mayonnaise, salt, and pepper and process until the mixture is smooth and spreadable.
  4. Transfer to a small bowl and serve with baguette slices or crudité vegetables such as radishes and carrots.
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