Dead Sea Babaganoush

5.0(5)

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!

by thekosherchannel·published 2009-05-26

Open original recipe

Spreads

Servings

2 cups, 8 serving(s)

Total time

55 min

prep 15 min

Calories / serving

111 kcal

Ingredients (5)

serves

2 large eggplants, peeled & cut into 1/4-inch cubeseggplant
6 garlic cloves, peeledgarlic
1/4 cup vegetable oilvegetable-oil
1/2 teaspoon kosher saltsalt
2 -3 tablespoons mayonnaisemayonnaise

Instructions (5 steps)

011. Preheat oven to 425 degrees.
022. Place eggplant and garlic in a large baking pan. Toss with oil and salt.
033. 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.
044. Remove from oven. While eggplant is still warm, add mayonnaise. Stir gently until incorporated.
055. Chill thoroughly.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.