Roasted Eggplant Salad

I was introduced to this dish while in Romania a few years back. It is absolutely delicious. In Romania we ate it spread on fresh French Bread. You can also use it as a dip for pita or veggies.

1 large eggplant
1/2 to 1 bulb of garlic (depending on your taste)
1 tbsp Olive Oil
1/4 Cup of Light Mayonnaise
Dash of Salt and Pepper

Pre-heat oven to 350 degrees.
Slice Eggplant into 1/2 inch thick slices.
Separate garlic bulb into cloves and remove skins.
Place sliced eggplant and garlic into a roasting pan. Drizzle with olive oil. Cover and bake for about an hour (eggplant will be soft).
Place roasted eggplant and garlic into a bowl or food processor. Add light mayonnaise and salt and pepper. Blend together with hand blender or in the food proccessor. Let cool.