March 31, 2010 § 2 Comments
I love baba ganoush — it is the perfect topping on some crispy bread for a nice appetizer or as a light and flavorful dip for crisps. It also makes a great dinner side. NOTE: this dish tastes best immediately after preparation.
– 2 medium sized eggplants
– 4-6 garlic cloves
– 4 tablespoons of mayonnaise
I like to use Trader Joe’s organic mayonnaise. They also have a nice vegan mayonnaise, if you prefer.
STEP 1: Preheat oven to 350 degrees.
STEP 2: Wrap each eggplant in a generously sized piece of foil. Make sure the the ‘top’ part of the wrapped eggplant is the one where the edges meet so that the bottom has no openings for liquid to leak out.
STEP 3: Place the wrapped eggplants in the preheated oven. (I was so excited about the eggplants that the picture turned out blurry. :-))
STEP 4: Bake in oven for 30-45 minutes. You will know the eggplants are done when they are soft and mushy when you press them with a fork.
STEP 5: When eggplants are done, take them out of oven and let them cool for a few minutes. Once the eggplants are cool, peel off the skin using a paring knife. (If the skin does not come off easily, this indicates the eggplants are not completely done yet.)
STEP 6: Once eggplants are peeled, cut them into 1″ pieces and put into bowl.
STEP 7: Add minced garlic, salt, and mayonnaise. Mix together using a fork and mashing up the mixture as much as possible. Mix into a nice mushy consistency.
STEP 8: Serve and enjoy!