Babaganoush
Serves 410 mins prep60 mins cook
A classic cooked salad that’s a must on the Shabbat table. This Babaganoush is made from roasted eggplant, seasoned simply yet deliciously. It’s easy to prepare and has become a favorite at every gathering. This recipe yields about 1.5-2 cups, perfect for sharing during meals.
0 servings
What you need
Instructions
1: Start by preheating oven to 400F. 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 or 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, salt, and black pepper. Pulse just until mixed.View original recipe