Babaganoush

1: Start by preheating oven to 400F. Line a baking sheet with parchment paper.

2: Cut through eggplant vertically in half. Drizzle olive oil on the flesh and flip flesh side down.

3: Bake for about 1 hour, or until the flesh becomes golden brown.

4: Let it slightly cool. Scrape the flesh out of the peel. Discard peel.

5: Transfer eggplant into a container. Layer a few paper towels on top of the eggplant. This will help absorb all the moisture. Let it sit for at least a few hours or overnight in the fridge.

6: When you’re ready to season it, discard paper towel and transfer the eggplant into a mini food processor. Add mayo, garlic, salt, and black pepper. Pulse just until mixed.