Ingredients:
1 Medium Charred Whole Eggplants
4 Cloves Garlic, Minced
¼ Medium Onion, Grated
2 Medium Tomatoes, Peeled, Seeded And Chopped
2 Tbs Parsley, Finely Chopped
1 Tbsp Mayonnaise
1/3 Cup Virgin Olive Oil
½ Tsp Sugar
4 Tbs Wine Vinegar
1 Tsp Oregano, Dried And Crushed
Salt And Pepper To Taste

Char the eggplant on a grill or over an open flame burner on top of the stove. Bake in an oven at 375 degrees for about 40 minutes. Let cool slightly and peel while still warm. Chop and place in a bowl of food processor. Add all ingredients except oil, vinegar and chopped tomatoes. Mix using short on/off movements. Add about a 1/3 of the oil and short mix. Add a 1/3 of the vinegar and short mix. Alternate until all of the oil and vinegar have been incorporated and the mixture is thick and smooth. Transfer to a serving bowl and fold in chopped tomatoes. This dish should be made the day before so the flavors of the herbs and spices are allowed to blend. Serve chilled with fresh bread or pita.

Peter Vee