- 2 medium eggplants
- 3 cloves garlic
- 1 tablespoon mayonnaise
- pinch of salt
- olive oil
Wash the eggplants and cut off the stems .
Slice them in two length-ways.
Make 3 slits into the flesh of each half to open it up.
Sprinkle with salt and olive oil.
Place the eggplants upside down in a pan.
Allow to cook slowly adding just enough water to prevent the pan boiling dry.
Add a little more water when necessary.
The eggplants are ready when the flesh is soft.
Take out the flesh from the eggplant.
Mix it with the salt, the pressed garlic and a tablespoon of mayonnaise.