1. Preheat oven to 400 F
2. Chose two firm eggplants. Wash well and dry.
3. Place them on a tray covered with parchment paper.
4. Make a few cuts into the skin of the eggplants with the tip of a paring knife. This is an important step that prevents the eggplants from exploding in the oven.
4. Bake the eggplants for an hour, making sure to turn them on all sides. Take them out of the oven and let them cool.
6. Peel the eggplants and sprinkle them with 1/2 tsp of salt.
7. Place the peeled eggplants in a colander and let them drain in the refrigerator for two hours or longer .
8. After all the liquid drained, spread the eggplants on a wide cutting board and chop them for a few minutes until the desired consistency.
8. Add 1/4 cup of mayonnaise and stir everything together.
9. Taste for salt.
9. Serve as a spread with fresh bread.
