1 large eggplant
4 spring onions (scallions), finely chopped
2 tablespoons good mayonnaise
Cook the whole eggplant over a naked gas or barbecue flame until the flesh is fully cooked and the skin is charred and blistered, allow to cool. OK, I know it’s messy but please bear with me ‘cos the results are wonderful – you need that charred flavor in the finished product. Carefully peel off the charred skin and mash the pulp with the remaining ingredients Season to taste and chill overnight.
Use as a dip or a sandwich spread.