5 large firm aubergines (bulbous)
1 large onion
Bunch parsley finely chopped
1 tablespoon mayonnaise
Splash of olive oil
Little lemon juice
S & P
Prick aubergines and bake till flesh gives slightly when squeezed. Once cooled, remove flesh and discard the skins. Discard any seedy sections too.
Mash the aubergine flesh in a pestle and mortar till creamy. Chop the onion very finely, add to the aubergine, along with the chopped parsley, S & P, mayo, olive oil and lemon juice. It`s ready to serve.
Variations: Add or replace with, any or all of the following: yogurt, broken walnuts, garlic, vinegar.