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1 large male eggplant (long, slender, pointed tip – it has fewer seeds)

Kosher salt

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.