Dead Sea Babaganoush
"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!"
photo by thekosherchannel
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 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
directions
- 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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Reviews
-
ממש טעי� -
I did enjoy this. It was my first time cooking with eggplant, so I was thrilled to find a recipe that I already had the ingredients for. I did use olive oil instead of vegetable oil and my eggplant was a little bit mushy or maybe I cubed it too small. Maybe the oil sub was the reason for this. Otherwise, I prepared as directed and the aroma from the garlic was wonderful. I could hardly wait for it to chill and to be quite honest, I enjoyed it just as much warm as chilled. I will raid my friend's garden for another eggplant soon before the season is gone :) Thanks Renee! -
This is one of my all time favorites!! All my friends (and their husbands) beg for this recipe! =) -
Made it this weekend and liked it a lot my HB loved it so my origial was 3 stars and HB gave it 5 stars so avarage of 4 :o)
Tweaks
-
I did enjoy this. It was my first time cooking with eggplant, so I was thrilled to find a recipe that I already had the ingredients for. I did use olive oil instead of vegetable oil and my eggplant was a little bit mushy or maybe I cubed it too small. Maybe the oil sub was the reason for this. Otherwise, I prepared as directed and the aroma from the garlic was wonderful. I could hardly wait for it to chill and to be quite honest, I enjoyed it just as much warm as chilled. I will raid my friend's garden for another eggplant soon before the season is gone :) Thanks Renee!
RECIPE SUBMITTED BY
I love living and cooking in Yerushalayim, spending my time writing about cooking, sharing recipes, cooking tips and Jewish insights in to the majesty of running our homes.
you'll find more on my website:
http://www.thekosherchannel.com
and my blog:
http://www.sweethomeyerushalayim.blogspot.com
