4 eggplants (med. size)
3 med. garlic cloves, minced
3 tbsp. fresh lemon juice
1 tbsp. water
3/4 c. mayonnaise
Salt and pepper
2 tbsp. chopped parsley

Prick eggplants with fork a few times. Grill eggplants, or broil for 40 minutes, turning often, until skin blackens, flesh is tender and eggplant looks collapsed. Remove peel and cut off stem. Drain off liquid from inside eggplant. Chop flesh with knife until fine.