Burnt eggplant dip

Name: Burnt eggplant dip
Ingredients: 3 units.items aubergines; 5 units.items Garlic cloves; 2 Mayonnaise; 3 Olive oil; 1.5 Sea salt; red beet stems; Parsley

Eggplants are widely used in Turkish cuisine, and this dip is truly indispensable on a raki table.

Ingredients

3units.itemsaubergines

5units.itemsGarlic cloves

2Mayonnaise

3Olive oil

1.5Sea salt

red beet stems

Parsley

Preparation

Prick the eggplants several times with a fork.
Peel the garlic and drizzle it with olive oil and a pinch of sea salt.
Heat a grill pan and roast the garlic and eggplant. Turn regularly until the flesh of the eggplant is soft and smoky and the skin is well charred.
When the eggplants have cooled, the skin can be removed.
Cut the eggplant into pieces and place them in a large bowl.
Also cut the garlic into pieces and add it to the eggplant.
Then add mayonnaise, salt, and olive oil and mix well.
Put the dip in a nice bowl and serve with coarsely chopped beet stems and parsley.