I make this recipe once a week & we really enjoy it. It is so versatile as a dip for cut up veggies, in a wrap with salad, in a pita, etc.

1 large eggplant
1/4 cup mayonnaise (lite, or regular)
2 hard-boiled eggs, chopped
1 small dill pickle, chopped
1 small onion, minced
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons lemon juice
salt
pepper

Poke holes in the eggplant like you would with a baked potato.
Cook  eggplant on a grill over an open fire or on a pie plate, or cookie sheet, in a hot oven (400 degrees) until it is charred on the outside and soft on the inside. Remove with tongs & let cool on a plate. Cut in half & scoop out the pulp. Dump all into a food processor & mix.

 Chill the mixture for 1 to 2 hours.