FRIJE

Instructions

• 1.   Preheat the oven and/or grill to the maximum temperature.
• 2.   Place the whole eggplants, unpeeled, in the hot oven/grill for at least 30 minutes.
• 3.   When the skin is well grilled and black, remove the eggplants from the oven.
  Let them cool down a bit and peel them.
• 4.   Put the eggplant flesh in a shallow plate and crush it well using a fork and a knife.
  Squeeze the garlic.
  Add the garlic, mayonnaise, olive oil, and lemon juice.
  Season with salt and pepper.
• 5.   Let it cool in the refrigerator.
  Serve chilled.

Notes & Suggestions

• Variation: use tahini instead of mayonnaise.
  Another variation: walnut oil goes very well with grilled eggplant.
• For a more subtle taste, blanch the garlic in its skin for 3 to 5 minutes before crushing it.

Nutritional information *