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Baklazhan /Chopped Eggplant With Mayonnaise

7 Servings
1 lg eggfruit,1.5 to 1.75 lb
1 sm onion,finely chopped.
1 garlic clove,minced.
1 1/2 T mayonnaise,preferably
1 T lemon juice,fresh
1 salt
1 pepper,black, freshly
1 olives,black, for garnish.
1 parsley sprigs,for garnish.

Pierce the eggfruit in several places with a knife and bake on a baking sheet until soft, about 50 minutes, turning midway through. Remove from the oven and cool.
Cut the eggfruit lengthwise in half. Scoop out the pulp and finely chop. In a large bowl, combine the eggfruit with the onions, garlic, mayonnaise, and lemon juice. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours.
Place in a serving dish and garnish with black olives and parsley sprigs. Spoon out or serve as a dip. Serves 6 to 8.

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