How to make baba ganoush

I took what eggplant flesh remained after yesterday's explosion and combined it in the Cuisinart with a good big spoonful of mayonnaise, a splash of rice wine vinegar (in lieu of lemon juice; there wasn't any), a drizzle of olive oil, and salt and pepper. Some might insist on garlic or herbs in this sort of thing. Well.

It was good all by itself and even better as a condiment--a kind of Mediterranean tartar sauce--with the tuna steaks that were for dinner. It was also good as a dip for the homefried potatoes on the side.