Transylvania...most of you have probably heard that name in relation to vampires and count Dracula. Well, if you did, you must know that eating garlic fends off vampires. This delicious, vampire-repellant eggplant spread comes from Transylvania.
2 large eggplants
1 small yellow onion
5 cloves garlic
0.5 cup mayo
Cut the eggplants in half lengthwise. Place cut-side down onto a baking sheet lined with parchment paper.
Preheat the oven to 350F and bake the eggplants for about 50 minutes. Remove from the oven and scrape out the inside (make sure you are not using aluminum cutlery for this).
Mince the onion and two cloves of garlic, and grate the remaining 3 cloves of garlic. Mix it with the eggplant and the mayo, salt and pepper to taste.
Allow to sit in the fridge overnight, before serving spread on fresh toast (please, do not use the weird, sweet American bread for this!).