There are several dips in Israel based on eggplants which have been charred on a grill.  One popular dip has the eggplant dressed with mayonnaise and lemon juice.  Since I did not have any lemons and we are trying to eat down our pantry prior to leaving on a trip, I decided to improvise with balsamic vinegar, and it was a hit.

Thanks to Ben and Alyssa for providing us with the eggplant we used for this dip

8 oz. eggplant

1 Tbs. mayonnaise

1 Tbs. balsamic vinegar

1 clove garlic, finely chopped

Salt and pepper to taste

Cook the eggplant on a barbeque grill over high heat until the skin is thoroughly charred and the eggplant is cooked through.  Allow it to cool, and then remove the flesh from the charred skin and chop the flesh.  Put the chopped eggplant in a bowl with the mayonnaise, vinegar, and garlic, and stir well.  Add salt and pepper to taste. 

Serve as a dip for bread or pita chips.