A classic.
If there’s ONE cooked salad I can survive on, it has to be this one. There is no Shabbat without Babaganoush at our table. It’s a definite must and I don’t think we’ll ever get sick of it!
I’ve made it a thousand different ways and let me tell you, this is my absolute favorite way! It’s easy, and tastes amazing every time!
(This yields just enough for about 1.5-2 cups)
1 Eggplant
Drizzle olive oil
1/3 cup mayo
1/2 tsp salt
1/4 tap garlic
1/4 tsp black pepper
DIRECTIONS:
Start by preheating oven to 400 F. Line a baking sheet with parchment paper.
Cut through eggplant vertically in half. Drizzle olive oil on the flesh and flip flesh side down.
Bake for about 1 hour, or until the flesh becomes golden brown.
Let it slightly cool. Scrape the flesh out of the peel. Discard peel.
Transfer eggplant into a container. Layer a few paper towels on top of the eggplant. This will help absorb all the moisture. Let it sit for at least a few hours. I like to leave mine overnight in the fridge.
When you’re ready to season it, discard paper towel and transfer the eggplant into a mini food processor. Add mayo, garlic powder, salt, and black pepper. Pulse just until mixed.
For full video, click here.
Enjoy,
Guila
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