Ingredients (4 servings):
2 eggplants (big)
1 shallot
1 clove of garlic
3 tbsp. olive oil
1 large, firm tomato
1 tbsp. of chopped parsley
salt
pepper
Preparation:
Place the two eggplants in the oven at medium temperature (180°C) and cook them until their skins are dry and start to crack and they are soft to the touch (20-25 minutes).
Remove the eggplants from the oven and peel them. Drop a tomato into boiling water to help you in peeling it, remove its seeds and quarter it.
Chop up the eggplants and the tomato. Peel the shallot and the garlic clove, then crush them in the mortar or purée them.
Place everything in a salad bowl, season with salt and pepper, stir with a wooden spoon as you trickle in the cupful of olive oil, as you would when preparing mayonnaise. You need to obtain a thick sauce.
Place in the fridge, adding the chopped parsley just before serving.