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Wrap eggplants in aluminum foil and cook directly on stovetop burners about eight minutes on each side, until fork-tender.
Scoop out flesh and drain excess liquid.
In a food processor fitted with the S-blade, blend eggplant, mayonnaise, salt, pepper, sugar, and garlic (if using) until creamy.
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Came out delicious, and a little over-salted in my opinion. I would cut the salt in half next time I make this and add more slowly as needed instead of following the recipe as is.
EXTREMLY SALTY. Almost PASSED OUT EATING IT. WILL FREEZE UNTIL SEDER NIGHT.
Way too much salt