1 large eggplant
1 1/2 tbsp mayo
1 large garlic clove, chopped
1/2 tsp each of salt and black pepper
1 tbsp lemon juice
Rinse eggplant and put on a tray covered with foil. Pierce a hole or two in the eggplant to prevent it from bursting in the oven. Turn broiler on and place rack in middle of oven. Bake one side of the eggplant for 15-20 minutes; turn over and bake other side of eggplant another 15-20 minutes. If the eggplant skin burns a little, that’s fine as it will add a smoky flavor to the dish. Once cooked, take eggplant out of oven and let cool.
After cooling, cut out stem and cut eggplant in half, lengthwise. Scoop out all the pulp out with a spoon onto a cutting board. Chop the eggplant pulp finely and put into a bowl.
Add the chopped garlic to the eggplant mixture. Add mayo and lemon and mix well. Add salt and pepper to taste.
Refrigerate prior to serving. Serve with warm pita bread and enjoy!
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.