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MELITZANO SALADA (EGGPLANT SALAD) 
3 med. eggplant, rinsed and pricked with fork
1 lg. clove garlic, finely minced or squeezed
1/2 c. Hellman's regular mayonnaise
1 tsp. olive oil

Microwave each eggplant, one at a time, in microwave dish loosely covered with plastic wrap. Cook approximately 5 minutes, turning twice, until very soft. Remove eggplant from dish and place on paper towels. Cut down middle and allow to cool. Scoop out eggplant and place in bowl. Chop eggplant and add garlic and mayonnaise. Sprinkle olive oil on top and refrigerate at least 1 hour. Serve with crusty bread.
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