I make this often and it come out perfect each time. Guests ask me how I get it so thick. Follow the directions and you can make it perfect too.
1 large eggplant
3-6 cloves of garlic - to taste
1 salt to taste
¾ cup mayonnaise (approximate amount)
1 sprinkle of cayenne pepper - optional
Wash then wrap eggplant in aluminum foil.
Either bake it on 400 degrees for 1 1/2 hours, or place it on a high flame on a gas stove. Let it cook for about 20 minutes then turn it over and let it cook for another 20 minutes.
Let the eggplant cool unwrapped in a sieve. Slash it to let all the liquid drain out. This is the key for thick baba ganoush
Peel garlic and chop in food processor. add 1/4-1/2 tsp. salt to taste. Add Mayonnaise. Use a spatula to wipe down the sides of the bowl to ensure that all the garlic is incorporated.
Once the garlic/mayonnaise mixture is smooth, scoop the eggplant out of the peel and add it to the food processor and pulse until it is all mixed in.
Taste to see if it needs more salt.
transfer to a container.