Eggplant Spread - or Dip (lazy option)

• 2 medium eggplants
• garlic
• 2 tablespoons of mayo
• Parsley
• Salt, pepper

This eggplant spread will be ready in less than 10 min (as opposed to 'normal' version - where you bake eggplants and peel them hot :D)

Peel the eggplants, dice them in about half-inch cubes

Put the cut eggplant in the microwave-safe bowl. Add 2 table spoons of water. Microwave about 4 minutes.

(The eggplant should be tender - but not dry). While the eggplant is getting ready - cut the parsley and mince garlic.

Take the bowl with the eggplant out of the microwave. (it IS hot :) Drain the excess of fluids.

Add mayonnaise and mash as it were potatoes. It took me 2 full table spoons of mayo - I like creamy.

Add parsley, keep perfecting the puree.

Add garlic. How much? As much as you like :) I added 3 cloves.

Salt and pepper to taste.

I like it on the rye bread toast :) Also great on crackers and with nachos.

Theoretically - could stay in the fridge for couple of days.

In real life - well, once I had some leftovers for the next day :)