Dead Sea Babaganoush Recipe #374306
People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published. If you really like it (its so easy and DE-licious!) please visit my new site http://www.thekosherchannel.com and leave me a comment. While there you can also look under "Salads" to find out how this dish got its name. Todah!
55 min | 15 min prep
SERVES 8 , 2 cups
- 2 large eggplants, peeled & cut into 1/4-inch cubes
- 6 garlic cloves, peeled
- 1/4 cup vegetable oil
- 1/2 teaspoon kosher salt
- 2-3 tablespoons mayonnaise
- 1. Preheat oven to 425 degrees.
- 2. Place eggplant and garlic in a large baking pan. Toss with oil and salt.
- 3. Bake, uncovered for 40-50 minutes or until eggplant is golden brown and the smaller pieces around the edges begin to blacken. Halfway through the baking process use a metal spatula to stir and turn the eggplant, scraping stuck pieces from the bottom of the pan.
- 4. Remove from oven. While eggplant is still warm, add mayonnaise. Stir gently until incorporated.
- 5. Chill thoroughly.
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5 stars