Easy Babaganoush 1-2-3
photo by scancan
- Ready In:
- 1hr 10mins
- 1 medium sized eggplant
- 4 tablespoons hellman's light mayonnaise or 4 tablespoons olive oil mayonnaise
- 1⁄2 teaspoon lemon juice
- 2 small garlic cloves, crushed
- salt, to taste
- Bake eggplants in 350 oven until very soft and wilted (1+hours).
- Before the eggplants are completely cool, remove skin and stem and discard.
- In a food processor put all ingredients in and blend, adding salt until it tastes right.
Questions & Replies
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My husband is the only one at our house with a real understanding of what babaganoush is supposed to taste like, and his thoughts on this variation went along the lines of "it's really mayonaise-y" and "it's usually pastier, not so light and fluffy. That said, I loved this spread on bread, and that's saying a lot considering I'm not a great fan of eggplant. It gets full points from me there, and for ease of preparation.
Delicious, Quick and easy!! This will be my go to recipe. I did use ALOT less mayo (not a big fan) I used two small eggplants, 1 TBSP reduced fat mayo, a little salt and about 1/2 tsp lemon juice and about a tsp of garlic powder (I was out of fresh) and it was delicious!! Very fresh tasting!! Everyone really enjoyed it! Thanks for an easy and delicious recipe!!
Great, just great. The biggest compliment was from Hubby (he does not like aubergines) when he asked to have this often, very often. I pricked the skin of the aubergines with a fork to let some steam out when they were baking and also upped the oven temperature to 400F. They were done in one hour. Then it was easy to scoop out the flesh. Since I was using my food processor for something else I mixed it all with my hand-held blender and that worked perfectly. Used about a scant teaspoon of salt and just a little pepper. Since we love garlic I did use two fat big cloves, but that is personal preference. The only comment I have is that (at least in my household) it is not enough for 8 servings. On the other hand, we are probably too greedy...........Thanks for posting. Made for PAC, Autumn 2008.