MAYO-PLANT WIPER

4 eggplants
4 cloves garlic
Juice of 4 lemons
6 T mayonaisse
6 T EVOO
Salt & pepper to taste

Roast eggplant on grill ( if you are B-B-Q-ing,) turning once,
or until flesh is very tender. (You may do the same in 450
degree oven.) When cool enough to handle, remove peel. In a
food processor, mince garlic. Add eggplant flesh, lemon juice,
mayo and olive oil.
Process to blend (may be smooth or a little chunky).
Add salt and pepper to taste.

Garnish with sliced tomatoes and serve with fresh pita bread.
Bon Apetit!

T = tablespoon
EVOO = Extra Virgin Olive Oil

Copyright © 2006 by Ernest Samuel Leibovitz