This is the best baba ganoush recipe I have found. Even better if a bit of the charred skin is left on. Thanks for posting!
I remember my mom making this too! It's delicious!
Very easily made, I roasted the eggplants, in their skin, in the oven, until they were soft and tender. I then peeled them, and let the pulp cool, and refrigerated it overnight. Next day I used my hand blender to mash the flesh, and added the mayo and garlic powder. Its that easy....:) It has strong garlic flavour, but it's very pleasant, we had some on biscuits and I think it would be good on toast triangles too! Thanks, Studentchef!