A cold eggplant appetizer that is popular in Israel. It does not look very appetizing, but believe me, the dish is delicious, especially with fresh pita and vegetables!
Cut the eggplant lengthwise into four pieces, wrap in foil and bake in the oven at 200 degrees for 15-20 minutes. Put on 5 min. into a bag and then peel.
Chop the onion as finely as possible and lightly fry in olive oil, add finely chopped garlic as well.
Put the eggplant pulp, onion and garlic into a large blender bowl, add tahini, mayonnaise, salt, pepper and grind well.