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1 large eggplant
Wash and remove stem from eggplant. Bake in oven (or microwave) until mushy soft. Cool enough to handle.
Scoop out inside and place in food processor with peeled garlic, mayo, and lemon juice. Process until smooth or chunky, as you like. Chill.
Serve as vegetable dip, spread on challah, bread or whatever. It can technically last up to about 2 weeks in the refrigerator, but is usually long gone before then.
Poster's Notes:
Posted by Marcia Goldberg, Z"L
Nutritional Info Per Serving: N/A
2 cloves garlic or to taste
1-2 tbsp. mayonnaise [could use tehina instead]
1-2 tbsp. lemon juice
It is a variation of Baba Ganoush. Since I don't care for the smoky taste, I 'nuke' the eggplant. My kids love this. I would make 2 big eggplants for Shabbos and it would barely make it to the end. My older son would spread it on crackers Shabbos morning for breakfast and with a nice garlicky breath come close and heavily say "HHHHello mommy". He's lucky I like him!! You can use garlic powder but it won't be as pungent (or good, IMHO).