Babaganoush

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:

1. Start by preheating oven to 400 F. Line a baking sheet with parchment paper.

2. Cut through eggplant vertically in half. Drizzle olive oil on the flesh and flip flesh side down.

3. Bake for about 1 hour, or until the flesh becomes golden brown.

4. Let it slightly cool. Scrape the flesh out of the peel. Discard peel.

5. 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.

6. 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