Start by preheating your oven to 400°F (200°C). While it's heating, wash the eggplants and slice them in half lengthwise. You can score the flesh with a knife to help them roast evenly.
Place the eggplants cut-side down on a roasting pan. Drizzle with a little olive oil and sprinkle with salt. Roast them in the oven for about 30-40 minutes, or until the skin is wrinkled and the flesh is tender. Let them cool for a few minutes once out of the oven.
Once the eggplants have cooled enough to handle, scoop out the flesh with a spoon and place it into a mixing bowl. Discard the skins.
Add the mayonnaise, minced garlic, salt, and pepper to the bowl with the eggplant. Using a food processor or blender, blend everything together until smooth and creamy.
Taste your roasted eggplant dip and adjust seasoning as needed. If you want more garlic flavor, add another clove! If it’s too thick, you can add a little more mayo or a splash of olive oil to reach your desired consistency.
Transfer the dip to a serving bowl and refrigerate for at least an hour to allow the flavors to meld. Serve chilled with pita chips, fresh vegetables, or your favorite crackers.
