- 2 medium egggplants
- 5 fresh garlic cloves
- 5 tablespoon mayonnaise
- Salt and pepper, to taste
Preheat oven to 400°F.
Bake eggplant for 1½ - 2 hours, or until eggplant feels soft to the touch of the hand.
Slit eggplant open lengthwise. Remove insides and add to the bowl of a food processor fitted with an “S” blade. Peel the garlic and add to the bowl. Add seasoning.
Pulse for two minutes until well blended. For an eggplant spread consistency, allow to blend longer to achieve a smoother texture. Add mayonnaise to processor and pulse again until well combined.