Greek Roasted Eggplant Dip | Cruise Scoop

Ingredients

• 2 lg. eggplants
• ¼ med. red onion or sweet white onion
• 2 cloves garlic
• ½ c. extra virgin olive oil
• 2 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. red wine vinegar
• 1 Tbsp. freshly chopped parsley
• 1 Tbsp. of mayonnaise
• salt & pepper to taste
• smoked paprika (hot or sweet), optional