1 large eggplant
garlic powder or fresh garlic
salt
pepper or hot sauce
fresh lemon juice (to taste)
1 tablespoon mayonnaise
1 scallion, chopped (optional)

Wash eggplant. Pierce in a few places with a fork or knife.

Bake eggplant in 450 oven until skin has almost collapsed and the eggplant is very soft. Let cool.

Scoop out and mash all of the flesh.

Throw away the skin. Add remaining ingredients and mix well. Adjust seasonings to taste.

Refrigerate and Serve.