1. Cut the eggplants lengthwise onto a baking sheet.
2. Add in the olive oil, garlic and cilantro in the centre. Bake it on 350 for around one hour. It must be soft in the centre. Make sure you bake it upside down. Once it’s done, flip it over. Scoop up the inside.
3. Add one garlic, 1 tablespoon of techina raw, add 1 teaspoon or tablespoon of low-fat mayonnaise. Mix well and enjoy it with your fresh pita.