3 eggplants
4 cloves garlic
1 tablespoon fresh lemon juice
1 teaspoon salt
½ cup mayonnaise


Wash eggplant and slice lengthwise in half. Place it on a lined cookie sheet. Pierce eggplants with a fork and place the pan in the oven on the shelf furthest away from the flame. Broil for 20 minute. Cool and remove the flesh from the peel. Place in a colander to release the excess liquid. Combine all the ingredients in a food processor or blender and cream until smooth.