Hungarian version


- 1 md eggplant
- 1 md onion
- 1/2 cup (or more) mayonnaise
- garlic, salt, lemon juice


- Bake eggplant in oven.

- When skin is charred and eggplant is tender, peel and place in blender with remaining ingredients.

- Whip until blended. Correct seasoning to taste.

- Serve as a dip, or on crackers.