1. Roast an eggplant (or two) in the oven about 400 F or 200 C. Start by stabbing it and wrapping it in foil. Or let me know if you have a better way.
2. Roast garlic at the same time. Cut off the top, drizzle with olive oil and wrap it in foil with a chimney on top.
3. When you start to smell it and it's all shrunken and the skin is dark, scrape out the meat and let in drain in a mesh colander for at least 15 minutes.
4. Blend the eggplant innards and peeled garlic cloves with a spoonful of tehina* and a spoonful of mayonnaise (or a drizzle of olive oil, but you won't have the same flavor).
*What I am calling tehina is a paste made from sesame seeds. It tastes like unsweetened halva. Make sure the ingredients are only sesame seeds. If you want to make tehina dip, you can mix it with some water, olive oil, salt, lemon juice, and even herbs to taste.
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