This roasted eggplant spread is similar to baba ganoush, but there is no tahini. The amounts are approximate since eggplant size varies so much! This can doubled, but NOT frozen once the mayo is added–it gets watery.
1 medium eggplant
1 tsp garlic
½ cup chopped parsley (or 1 T dried)
2 Tbsp mayo
1 salt and black pepper to your taste
Roast the eggplant. You can do this in the oven at 450F, turning occasionally until soft. We greatly prefer charring the eggplant directly over a flame. This gives the smokey flavor.
Drain the eggplant if needed. Some eggplants seem to have a lot of water!
Peel the eggplant and puree in the food processor with garlic, parsley, and mayo. Add a pinch of salt and pepper as you like.