| 1 |
Preheat oven to 400 F. |
| 2 |
Pierce eggplants several times with a fork. |
| 3 |
Place whole eggplants on a greased cookie sheet. |
| 4 |
Bake for 30 minutes. Turn over eggplants and bake for another 30 to 40 minutes, until eggplants are soft. |
| 5 |
Remove from oven and let cool. |
| 6 |
Peel skins from eggplants and then blot with paper towels. Cut off tops and chop epplants into small pieces. Eggplant will be partly pureed. |
| 7 |
In a large bowl, combine eggplant, garlic, onion, mayonnasie, lemon juice, salt, pepper, and paprika. Mix together well. |
| 8 |
Refrigerate until chilled. |
| 9 |
Garnish with black olives before serving. |