Lemon zest - Eggplant dip

It's September, and after a small break I am back to cooking and eating healthy. Eggplans are one of my favorite veggies to cook. There are just so many dishes you can make; side dish, main dish, salad. Don't be surprised to see more eggplant recipes on this site in the near future. With that said, here's the Lemon zest - Eggplan dip. It's a perfect dish that still has a big of a summer feel to it.

Time to prepare: 40 minutes

Ingredients:

• 2 large eggplants
• 1 small onion
• 1/3 cup extra-virgin olive oil
• 1/4 fresh lemon juice
• 3 cloves of garlic
• 2 tsp of mayo
• cilantro

Directions:

• Pre-heat the oven to 475 degrees. Wash and prick the eggplants with a fork and set them on a large baking sheet. Bake in the over for roughly 30 min
• Let the eggplant cool an then peal. Press and release the eggplant juices
• Chop the eggplant and combine it in the food processor with garlic, onion, and cilantro
• Transfer to a bowl and combine with lemon juice, mayo, and virgin oil
• Salt and pepper for taste