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


Pierce eggplants with fork and place baking dish in oven on shelf furthest from the flame. Broil 20 minutes on one side. Turn and broil 10 minutes on other side. Cool and peel. Combine all the ingredients in food processor or blender and cream until smooth.