Ingredients:
3 medium sized eggplants
1/4 cup sunflower oil
1 small onions, minced
1 garlic cloves, minced
1/2 cup mayonnaise
salt and pepper
chopped tomatoes, for garnish
hard-boiled eggs ( to garnish)
Directions:
Poke the eggplants with a fork and roast them. You can either roast them in a 350 oven for about 40 minutes or cook them directly over a medium gas flame until the skins blister and char.
Remove the skin from the eggplants, discard any bitter juices, and chop finely with a knife until it resembles a paste.
In a large bowl combine the chopped eggplant with the oil, mayonnaise, onion and garlic, salt and pepper.
Smooth the top and decorate creatively with veggies, pickles, hard boiled eggs — .
Servings: 8
Time preparation: 25 min.
Time total: 65 min.