1 large male eggplant (long, slender, pointed tip – it has fewer seeds)
1 clove garlic, minced
1 bunch scallions, root end trimmed and minced 1” into the green portion
3 tablespoons mayonnaise
Juice of ½ lemon
Freshly ground pepper
Preheat the oven to 350 degrees. Halve the eggplant lengthwise. Cut deep slashes diagonally into the cut side and sprinkle with salt. Lay the eggplant, cut side down, on a bake sheet lined with foil. Bake for 30 minutes, or until very soft.
When cool enough to handle, scrape the soft meat from the eggplant into a bowl. Beat in the garlic, scallion pieces, mayonnaise and lemon juice. If still very thick, add more mayonnaise and balance with more lemon juice. Season with more salt and freshly ground pepper.
Serve spread on toast with drinks.