Ingredients:​
-
3 aubergines
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5 cloves of garlic
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2 tbsp of mayonnaise
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3 tbsp of olive oil
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1, 5 tsp of sea salt
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Beetroot stalks
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Parsley
​Method:
1.
Use 3 large aubergines and pierce them 6-7 times with a knife. Cut the head of garlic and drizzle it with olive oil and a pinch of sea salt.
2.
Roast the garlic and the aubergines with turning frequently until their flesh are soft and smoky and their skins are burnt all over.
3.
When the aubergines cool enough to handle, peel the garlic cloves and the aubergines. Chop the aubergines and transfer to a medium mixing bow​l.
4.
Add 5 chopped garlic cloves, 2 tbsp of mayonnaise, 1, 5 tsp of salt, 3 tbsp of olive oil and mix them.
5.
Place the mix in a medium-size bowl. Serve with chopped beetroot stalks, a sprig of parsley and slices of toasted sourdough bread.