Eggplant Spread (2 small eggplants)

2		small eggplants
1  tablespoon		shallot chopped
1  tablespoon		peanut oil
1  teaspoon		1/2 fat mayo
1  dash		of salt

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Preheat the oven at 375 and wash the 2 eggplants
Put the washed eggplants into a baking pan lined with aluminum foil
Bake the eggplants for 90 minutes for 2 small, 60 minutes for one big eggplant
Once baked take the eggplants out and let rest to cool
Place the eggplants in a colander with a bowl underneath to catch the eggplant juice
Then peel the eggplants with your hand while remaining in the colander
Once peeled, let them sit so all of the eggplant juice drains out of the eggplants (15-20 minutes) - use your judgement
Transfer the eggplants to a bowl and cut the stems as close as possible
Take a potato musher and mush the eggplant or mush it with a fork until is paste like
Ad oil, salt, and mix a few times with a wooden spoon, then ad the mayo and chopped shallots and mix the eggplant spread
Serve over toasted English muffins or bread and enjoy