Poke eggplant and smoke on the grill over medium heat about 45 minutes until the skin blisters and is charred.
Once the eggplant has cooled enough to handle it, remove the skin and discard any bitter juices. Chop with a knife or in a food processor until it resembles a paste.
In a large bowl, combine eggplant, oils and mayonnaise, garlic, salt and pepper until combined.
Serve with chunks of freshly baked European-style bread or tortilla chips.