Eggplant Caviar

Recipe from: Real Simple Magazine

1 large eggplant

1/2 of an onion, finely chopped (you want to end up with about a 1/4 cup)

1 clove garlic, finely chopped

2 tablespoons chopped flat leaf parsley, plus more for serving

1 tablespoon olive oil

1 teaspoon red wine vinegar

1 tablespoon mayonnaise

kosher salt and black pepper

bread and cut up vegetables for dipping 

Preheat your oven to 400º.  Using a fork, prick the eggplant all over.  Place on a  foil lined baking sheet and roast until tender (50 - 60 minutes). When the eggplant is cool enough to handle, halve lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl. Add the onion, garlic, parsley, oil, vinegar, mayonnaise, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix.  Sprinkle with additional parsley and serve with bread and vegetables.