Ingredients
3 eggplants
Juice from 1 lemon
2 cloves garlic, crushed
1/2 cup lowfat mayonaisse
1 teaspoon salt
Preparation
Wash and dry eggplants. Preheat grill. Put eggplants directly on lowest flame of grill and turn every fifteen minutes, until blackened on all sides.
If eggplants burst, put into aluminum pan but keep on the grill.
Allow eggplants to cool.
When cool, scoop out and put all of the cooked eggplant into a strainer and allow to drain for 1/2 hour.
Chop eggplant coarsely. Stir in remaining ingredients.
