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 -hellmann's. 1 T lemon juice, fresh 1 salt 1 pepper, black, freshly -ground. 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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