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.



Workshops

Melitzana (Eggplant/garlic dip)

Greek Cooking