From Chef Sean Pharr of Mint Mark and Muskellounge and Sporting Club

Ingredients

1 globe eggplant

2 cloves garlic

1 cup Dukes mayo

1 bunch parsley

1 lemon

1 shallot or small red onion

Directions

1) Turn your grill on high. Place the entire eggplant on the grill. Allow the skin to burn on all sides - like a crispy burn. Place the eggplant in a bowl and allow to cool to room temperature.

2) While the eggplant is either burning or resting, mince the garlic and onion (brunoise if you've got the skills).

3) Zest the lemon with a microplane and then juice it.

4) Pick the parsley and chiffonade the leaves.

5) Once the eggplant is cool enough to handle, remove the burnt skin, saving about half. In a blender add the skin and mayo together and puree until lightly grey. Transfer the mayo to a bowl.

6) Coarsely chop the eggplant and add it with the garlic, shallot, parsley, lemon zest and juice.

7) Season with black pepper and salt.