Garlic & Eggplant Dip

I made a garlic and eggplant dip for a small gathering I'm having tomorrow and could have sworn I had the recipe on here. But since I don't and since friends are asking for the recipe, here it is. I've made so many variations of this, but here is this one.

Garlic and Eggplant Dip

Ingredients
1 large eggplant
5 cloves of garlic, chopped
1/2 grape seed oil
1 tbs of ground mustard

Preheat your oven to 350. Cut the eggplant into quarters. Stab with a fork. Lightly coat the eggplant with oil and roast for about an hour or until it's super soft. After it cools, remove the skin from the eggplant, and cut into big chunks. In your blender, blend the eggplant oil, mustard seed, and garlic.

Now, I have made variations of this. I normally use EVOO, but I had grape seed oil on hand. I've also added two hard boiled egg yolks to the mix. Sometimes, I'll add a splash of lemon juice. If I want it more creamy, I add about 1/4 cup light mayo and 1/4 tsp mustard.

It's great with crackers and veggie. Enjoy!