1 medium sized eggplant

6-8 cloves of garlic (I love lots of garlic but you can adjust this to your preference)

Salt to taste

1/4 Olive oil plus more more rubbing the eggplant, garlic and garnish

2 teaspoons mayonnaise

1 tsp lemon juice

1/2 teaspoon cracked red pepper

1/2 an onion chopped and squeezed


Line your baking tray with foil. Rub your eggplant with olive oil and poke holes in it. And bake at 375 till the eggplant is soft and tender. In another little foil take your garlic cloves and rub them in olive oil and cover and bake till soft. Once your eggplant is done remove from the oven. The skin will be crisp but the inside should be soft and cooked. Once cooled peel your eggplant and put the inside cooked eggplant in your food processor. Add your roasted garlic, salt, lemon juice, olive oil & cracked red pepper and pulse. When it’s puréed nicely take out the blade and add the mayonnaise and mix well. Now stir in the chopped and squeezed onion. Set it in your serving dish, drizzle with olive oil and either sumac, chopped parsley or an olive. (I garnished with a slice of pickled jalapeño)

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