1 medium sized eggplant
A little olive oil
1 head of garlic
2 tablespoons fresh chopped parsley
1 tablespoon freshly squeezed lemon juice
2 tablespoons mayonnaise (I use low fat)
Salt and pepper to taste
How to do it
1. Pre-heat your oven to 180°C (350°F)
2. Slice the eggplant lengthways in two. Rub a little olive oil over the flesh side of each half and sprinkle with a little salt. Place on a baking tray, flesh side up. Place a whole head of garlic on the tray as well. Roast for about 25 minutes and remove the garlic. Continue to roast the eggplant until a fork slides into the narrow part of the eggplant very smoothly (about another 20-30 minutes depending on the thickness of the eggplant). Remove from the oven and allow to cool.
3. Peel the eggplant or scoop the soft flesh out with a large spoon. Chop the eggplant with a large knife and place in a medium sized bowl.
4. Squeeze each garlic clove out of the peel into the bowl. Add the rest of the ingredients and mix well. Adjust the seasoning to taste.
Serve with fresh pita or good fresh bread.
Serves about 6-8.