6 Servings
30 Minutes
Allergens
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.
Way too much salt