Chef Sammy
Course Appetizer
Cuisine Indian


  • 1 Eggplant medium sized
  • 6-8 cloves Garlic
  • Salt
  • 1/4 Olive plus
  • 2 teaspoons Mayonnaise
  • 1 tsp Lemon juice
  • 1/2 teaspoon Red pepper cracked
  • 1/2 Onion chopped and squeezed


  • Line your baking tray with foil.
  • Rub your eggplant with olive oil and poke holes in it.
  • And bake at 375 till the eggplant is soft and tender.
  • In another little foil take your garlic cloves and rub them in olive oil and cover and bake till soft.
  • Once your eggplant is done remove from the oven.
  • The skin will be crisp but the inside should be soft and cooked.
  • Once cooled peel your eggplant and put the inside cooked eggplant in your food processor.
  • Add your roasted garlic, salt, lemon juice, olive oil & cracked red pepper and pulse.
  • When it’s puréed nicely take out the blade and add the mayonnaise and mix well.
  • Now stir in the chopped and squeezed onion.
  • Set it in your serving dish, drizzle with olive oil and either sumac, chopped parsley or an olive. (I garnished with a slice of pickled jalapeño)
Keyword Quick Meal

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