- 3 eggplants
- 5 cloves of garlic
- 2 tbsp of mayonnaise
- 3 tbsp of olive oil
- 1, 5 tsp of sea salt
- Beetroot stalks
Use 3 large eggplants and pierce them 6-7 times with a knife. Cut the head of garlic and drizzle it with olive oil and a pinch of sea salt. Roast the garlic and the eggplants with turning frequently until their fleshes are soft and smoky and their skins are burnt all over. When the eggplants cool enough to handle, peel the garlic cloves and the eggplants. Chop the eggplants and transfer to a medium mixing bowl. Add 5 chopped garlic cloves, 2 tbsp of mayonnaise, 1, 5 tsp of salt, 3 tbsp of olive oil and mix them.
Place the mix in a medium size bowl.
Serve with chopped beetroot stalks, a sprig of parsley and slices of toasted sourdough bread.