Instructions: If you have a gas stove, place the eggplant directly on the burner. Let it cook, turning from time to time, until the skin chars all the way around and the flesh is tender.

If you have an electric stove, cook the eggplant (halved lengthwise) in a nonstick frying pan until charred and tender.

Transfer the eggplant to a bowl, cover, and let cool to room temperature.

Peel the eggplant, then mash the flesh with a fork, including any smoky juices. Add the garlic, cumin, salt and pepper, red pepper flakes, mayonnaise, olive oil and lemon juice; mix well. Taste for seasoning and adjust as desired.

Refrigerate until ready to serve. Just before serving, sprinkle with cilantro.

Serves 4 to 6.

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