Photo by Andrew Cebulka

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2 cups

  • 1½ pounds eggplant, preferably smaller white or purple varieties, halved lengthwise
  • 3 tablespoons olive oil, plus more as needed
  • Juice of 1 lemon, plus more to taste
  • 1 tablespoon Duke’s mayonnaise, plus more to taste
  • ½ teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  1. Cut eggplants in half. Pour 1 tablespoon olive oil into a pie plate and turn each piece of eggplant in the oil to thoroughly coat. Add more oil, 1 tablespoon at a time, as necessary.
  2. Lay pieces cut side up on a rimmed baking pan. Broil, with surface of eggplants 2 to 3 inches from flame, until eggplants are thoroughly browned, about 10 minutes. Turn eggplants so their skins face up and continue to broil until skins are thoroughly blackened.
  3. Transfer eggplants to a bowl, cover, and let rest 10 minutes until completely cooked through and soft. Peel off 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 crudités (such as radishes and carrots).
  • From Matt and Ted Lee, Charleston, South Carolina

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