Instructions: Heat the grill or broiler. Grill or broil the eggplants, turning them often, until their skin blisters and begins to blacken, then peel them.

Chop the eggplant pulp fine with a knife or in a food processor. Transfer the eggplant to a bowl. Add the garlic and onion and mix well. Stir in the mayonnaise, lemon juice and salt and pepper to taste;the mixture should be generously seasoned. Lightly stir in the eggs and taste again.

Refrigerate in a covered container at least 30 minutes to blend flavors. Serve cold in a shallow bowl or spread in a thick layer on a plate.

This recipe yields 6 to 8 servings.

Comments: This creamy dip was the first eggplant preparation I became fond of. Immigrants from Russia brought this spread to Israel, and it is not common in other Mideast countries. The hard-boiled eggs are my addition; because egg salad was my childhood favorite, they turn this dip into true comfort food for me. If you like, serve the dip garnished with parsley sprigs and black olives. During my Tel-Aviv days my favorite sandwich was made of a hollowed-out, whole-wheat roll filled with this spread and topped with slices of smoked turkey or kashkaval, a slightly tangy sheeps milk cheese. You can buy kashkaval at Eastern European and Mideast markets.

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