2 large eggplants
3 garlic cloves
2/3 cups mayonnaise
1/2 teaspoon salt, or to taste
Wash eggplants and place on an aluminum foil lined baking sheet.
Broil in oven for 10-15 minutes on each side, or until the eggplants turn soft and change color.
Take the eggplants out of the oven and let them cool for a few minutes.
Cut the eggplant in half, and peel off the skin. Use a spoon if needed.
Cut the eggplant in strips lengthwise and chop finely with a knife.
Place the eggplant in a colander and let the juices drain for about 10-15 minutes.
Crush garlic using a garlic press and add to the eggplant.
Add salt and mayonnaise, and mix it together.
Chill in the refrigerator. Serve on bread or crackers, as an appetizer/ snack, or to complement any meal.