• 1 eggplant
  • 3 cloves garlic, crushed
  • 2 tbsp. mayonnaise
  • ¼ tsp. salt


  1. Roast the eggplant over a stove-top burner, rotating so that all sides are equally charred.
  2. Set the eggplant aside to cool.
  3. Peel and mince the eggplant. Add the garlic, mayonnaise and salt. Serve with challah or pita bread.