Salata De Vinete - cooking recipe

Ingredients

3 medium sized eggplants
1/4 cup sunflower oil
1 small onion, minced
1 garlic clove, minced
1/2 cup mayonnaise
salt and pepper
chopped tomato, for garnish
hard-boiled egg (to garnish)

Preparation

Poke the eggplants with a fork and roast them. You can either roast them in a 350 oven for about 40 minutes or cook them directly over a medium gas flame until the skins blister and char.
Remove the skin from the eggplants, discard any bitter juices, and chop finely with a knife until it resembles a paste.
In a large bowl combine the chopped eggplant with the oil, mayonnaise, onion and garlic, salt and pepper.
Smooth the top and decorate creatively with veggies, pickles, hard boiled eggs -- .